A flavorful Cuban-inspired dish featuring tender pork, savory black beans, and aromatic saffron rice.
Cook the saffron rice according to the package instructions.
For a richer flavor, cook the rice in chicken or vegetable broth instead of water.
In a medium saucepan, combine the black beans, cumin, oregano, cilantro, minced garlic, lime juice, and chopped onion. Heat over medium heat until warmed through.
Stir occasionally to prevent the beans from sticking to the pan.
In a mixing bowl, combine the flour, cumin, oregano, cayenne pepper, onion powder, and garlic powder. Coat the pork pieces in this mixture.
Shake off any excess flour mixture to ensure even cooking.
Heat olive oil in a heavy skillet over medium-high heat. Add the coated pork pieces and cook until browned on all sides and fully cooked.
Avoid overcrowding the skillet to ensure even browning.
Transfer the cooked pork to a plate. Pour the black bean mixture into the skillet and stir to combine with the pork drippings.
Deglaze the skillet with a splash of water or broth for extra flavor.
To serve, place a scoop of saffron rice on each plate, top with the black bean mixture, and then add the cooked pork. Garnish with lime wedges and a sprig of cilantro.
Serve immediately for the best taste and texture.
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