Cha Cha Bowl

Recipe courtesy Orlando's Caribbean BBQ, by Bobby Flay. Posting for ZWT-Caribbean. Prep/cooking time doe not include 30 minutes needed to marinate the pork.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• PINEAPPLE AND ZUCCHINI SALSA

• 2 1⁄2 lbs zucchini, shredded
• 1  large carrot, shredded
• 1⁄2 pineapple, chopped
• 1  large yellow onion, chopped
• 1⁄2 bunch cilantro, leaves chopped
• 1  teaspoon  chopped garlic
• 1⁄2 teaspoon ground black pepper
• 2  ounces  jalapeno peppers, chopped
• 3  ounces  rice wine vinegar
• 3  ounces olive oil
• 1  teaspoon sugar
•  salt

• BLACK BEANS

• 1  cup black beans, triple-washed
• 1  cup water
• 1  teaspoon  chopped garlic
•  salt

• WHITE RICE

• 1  ounce  vegetable oil
• 1  cup medium grain rice
• 2  cups hot water
• 1  tablespoon  granulated garlic
• 1  tablespoon salt

• AL PASTOR ADOBO MARINADE

• 4  arbol chiles
• 3  guajillo chilies
• 3  ancho chilies
• 2  chipotle chiles
• 6  ounces white vinegar
• 6  ounces  pineapple juice
• 5  ounces water
• 1  teaspoon black pepper
• 1⁄2 teaspoon sugar
• 1⁄4 yellow onion, chopped
• 2  cloves
• 1⁄4 piece cinnamon stick
• 2  teaspoons salt
• 4  garlic cloves
• 2  teaspoons oregano leaves, chopped
• 2  teaspoons ground cumin
• 2  lbs  pork tenderloin (chicken may be substituded)

Directions

1. Pineapple and Zucchini Salsa:
2. Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
3. Black Beans:
4. Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
5. White Rice:
6. Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
7. Al Pastor Adobo Marinade:
8. Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade for 30 minutes.
9. Preheat a grill.
10. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
11. To serve:
12. In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.