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1
In large bowl, place the pork, a good pinch of salt and pepper, lime juice and half of the chopped cilantro.
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2
Let the mixture sit for about 10 minutes.
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3
In a medium saute pan, heat 1 tablespoon olive oil over medium heat.
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4
Add the sliced onion to the pan and saute, stirring occasionally, until the onions are browned, about 8 to 10 minutes.
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5
Season with a little bit of salt.
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6
Set aside and keep warm.
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7
To make the beans: In a large saute pan, heat 2 tablespoons olive oil over medium heat and add the onion, green pepper, garlic, cumin, and the remaining half of the cilantro.
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8
Cook until the vegetables begin to soften, about 6 minutes.
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9
Stir in the beans and vinegar.
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10
Add the bay leaves.
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11
When the mixture comes to a simmer, reduce the heat to low and cook for 10 minutes.
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12
Preheat a grill or grill pan over high heat.
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13
Remove the pork from the marinade, shake off the excess liquid.
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14
Grill the pork for 5 minutes on each side.
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15
Cover and keep warm.
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16
In a small saucepan or in a microwave, with a little bit of water, heat the peas until warmed through.
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17
Drain the water and place the peas in a food processor.
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18
Puree the peas until just smooth.
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19
Transfer the puree to a bowl and stir in the sour cream until fully incorporated.
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20
Divide the rice among 4 plates.
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21
Place a piece of pork on each plate.
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22
Top the pork with a spoonful of pea puree, then the onions, and then the beans.
