♪ take me to the april sun in cuba ♪

Every week I get sent 5 recipes from mindfood.com, most of which I enjoy reading but know I'll likely never make.  However, from time to time a gem shines through that has me almost literally salivating at the computer. 

This morning was such a time.  I received this recipe, for Cuban-style slow-roasted pork which I will definitely be making, just as soon as I can.  The ingredients are pretty standard 'all-in-the-pantry' supplies, excepting perhaps saffron and orange liqueur.  Well, I'd suggest invest in a wee box of saffron, 'cause it lasts ages and most recipes only require a tiny amount, and the liqueur - if you like grand marnier or cointreau, grab some and use a little in this recipe.  If you don't, just leave it out - I will be - and use the juice of one more orange. 

2 oranges, juiced, rind finely grated
3 large limes, juiced, rind finely grated
½ cup soy sauce
¼ cup orange-flavoured liqueur, optional
⅓ cup firmly packed brown sugar

3 garlic cloves, crushed
1 tbsp cumin seeds
2 tsp dried oregano
2 tsp finely ground black pepper
⅓ cup olive oil
1.4 kg pork scotch fillet
1 brown onion, finely chopped
1 green capsicum, deseeded, finely diced
1 tsp cumin seeds, extra
½ tsp saffron threads
1 cup long grain rice
2½ cups chicken stock
1 tbsp plain flour

1. Combine ½ cup orange juice, orange rind, 
½ cup lime juice, lime rind, soy, liqueur, sugar, garlic, cumin, oregano, pepper and 2 tbsp olive oil in a large zip-lock bag. Add pork; seal bag and refrigerate overnight.
2. Preheat oven to 160˚C. Remove pork from marinade and place in a non-stick roasting pan. Reserve marinade. Roast pork for 2½ hours or until meat is very tender. Rest, covered, for 10 minutes before slicing.
3. Meanwhile, heat 1 tbsp oil in a deep frying pan over medium heat. Add onion, capsicum and extra cumin. Cook for 8 minutes or until vegetables are tender. Stir in saffron and rice. Add stock and stir until combined. Bring to the boil. Reduce heat to medium-low and simmer for 8 minutes or until craters form in the rice. Cover and remove from heat. Stand for 10 minutes or until rice is tender. Season with salt and pepper.
4. Heat remaining oil in a saucepan 
over medium heat. Add flour and stir until combined. Slowly add reserved marinade, whisking constantly until combined. Stir until mixture comes to the boil. Reduce 
heat and simmer for 3 minutes or until slightly thickened. Strain gravy through a fine sieve. Divide rice between serving plates. Place slices of pork over rice and spoon over sauce. Serve.