Foro Recipe

Prepare pork

Pat the pork cubes dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Brown pork

Heat 2 tbs vegetable oil in a heavy skillet or Dutch oven over medium-high heat. When shimmering, add pork in a single layer (work in batches if needed). Brown on all sides, about 6–8 minutes total. Transfer browned pork to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the chopped onion to the same pot and sauté until softened and translucent, about 5 minutes, scraping up browned bits. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Build flavor

Stir in 1 tbs tomato paste, 1 tsp ground cumin, 1 tsp ground coriander and 1 tsp smoked paprika. Cook 1 minute, stirring, to bloom the spices.

Deglaze and braise

Return the browned pork to the pot. Add 1 cup chicken stock, 1 tbs soy sauce, 1 tbs brown sugar and 1 bay leaf. Bring to a gentle simmer, then reduce heat to low, cover and braise until pork is tender, about 45–60 minutes. Check after 30 minutes — if liquid is reducing too quickly, add up to 1/4 cup more stock or water.

Finish

When pork is tender and sauce has thickened slightly, remove bay leaf. Taste and adjust seasoning with up to 1/2 tsp additional salt and remaining black pepper if needed. Stir in chopped cilantro, reserving a little for garnish.

Rinse the rice under cold water until the water runs almost clear to remove excess starch. Drain well.

In a small saucepan bring 1.25 cups water to a boil with 1 tsp olive oil and 1/4 tsp salt. Add the rinsed rice, stir once, cover and reduce heat to the lowest setting. Cook undisturbed for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

While pork braises, combine thinly sliced red onion with 1 tbs lime juice and a pinch of salt in a small bowl. Let sit at least 10 minutes to mellow and lightly pickle the onion.

Just before serving, toss the quick-pickled onion with 1 tsp toasted sesame seeds and 1/4 tsp chili flakes.

Divide the rice between 3 shallow bowls. Spoon generous portions of the braised pork and its sauce over the rice.

Top each bowl with a little of the bright crunch mixture and garnish with remaining chopped cilantro. Serve immediately.