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1
Marinate the pork: Combine all the marinade ingredients in a blender and process until smooth, about 30 seconds.
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2
Pour into a nonreactive pan or storage container.
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3
Add the meat and and coat it evenly with the marinade.
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4
Cover with plastic wrap and refrigerate for at least 2, but not more than 8, hours.
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5
Prep the rice flavorings: Combine the garlic, scallions, jalapeno, cilantro (except the reserved 2 tablespoons chopped leaves), 1 teaspoon salt, and 1 cup water in the blender and puree until smooth, about 1 minute.
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6
Pour into a liquid measuring cup and add water if necessary to total 2 cups liquid; set aside.
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7
Cook the rice: Heat the oil in a medium saucepan over medium-high heat until shimmering.
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8
Add the rice and cook, stirring constantly, until the grains of rice are glossy, slightly transparent, and stop sticking to the pan, 2 to 4 minutes.
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9
Slide the pan off the heat and carefully stir the 2 cups of the prepared liquid into rice, scraping the bottom of the pan to release any stuck-on rice grains.
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10
Return to the heat and bring to a simmer.
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11
Cover, reduce heat to low, and cook without peeking for 20 minutes.
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12
Remove the lid and gently fold in the reserved cilantro; add salt and lime juice to taste.
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13
Cook the meat: Set a wire cooling rack in a large rimmed baking sheet and spread the pork in an even layer.
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14
Adjust the oven rack to position the meat within 4 inches of the broiler, and turn on the broiler.
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15
Cook the meat until well browned and sizzling, 5 to 7 minutes.
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16
Flip the meat and cook the second side until sizzling, 3 to 5 minutes longer.
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17
Coarsely chop the meat and liberally season with salt and lime juice.
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18
Serve: Divide the rice among bowls and top each serving with pork.
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19
Serve with desired accompaniments.
