Black Bean & Crispy Citrus Pork Bowl

Prep Cut pork into 3cm cubes. Juice 1 orange and the lime into a bowl, reserving 4 strips of orange peel for the feijoada. Mince 3 garlic cloves for the pork, 2 for the feijoada. Mince scotch bonnet and scallion. Finely chop parsley and pick thyme leaves. Drain and rinse black beans. Dice yellow onion. Thinly shred cabbage. Grate carrot. Cut the second orange into wedges.

Build 1 Toss pork cubes with citrus juice, half the scotch bonnet, scallion, parsley, thyme, pork garlic, salt, and pepper. Rest at room temperature 15 minutes.

Boil Rinse rice until water runs clear. Combine rice, coconut milk, 60ml water, and a pinch of salt in a small pot. Bring to a boil over high, reduce to lowest heat, cover, and cook 18 minutes.

Simmer Heat 1 tbsp neutral oil in a small saucepan over medium 60 seconds. Add diced onion and cook 3 minutes until soft. Stir in feijoada garlic, tomato paste, smoked paprika, cumin, and bay leaf 60 seconds. Add black beans, orange peel strips, and chicken stock. Reduce to low and simmer 15 minutes until the beans turn glossy and the stew thickens. Lift orange peel out.

Build 2 Toss shredded cabbage and grated carrot with vinegar, sugar, remaining scotch bonnet, and a pinch of salt in a bowl. Press down firmly and rest 15 minutes until cabbage softens and turns glossy.

Sear Tip pork and any marinade into a small saucepan, add 60ml water, and braise covered over medium-low 18 minutes until pork is tender and liquid reduces to a glaze. Lift pork to a board. Heat 2 tbsp neutral oil in a heavy skillet over medium-high until shimmering. Sear pork cubes 4 minutes turning often, until each side crackles and turns deep mahogany.

Plate Fluff coconut rice with a fork and mound into a wide bowl. Spoon black bean feijoada alongside. Pile crispy griot pork on top, scatter pikliz on the side, and finish with orange wedges and any remaining citrus juice squeezed over the pork.