Rice Stuffing

Ingredients Weight Measure
Uncle Ben's® Converted Rice 2 cups
Coconut milk 1 cup
Coconut cream 1 cup
Water 2-1/4 cups
Banana blossom, finely chopped 1 cup
Shallots, finely chopped 1/2 cup
Coconut, fresh, finely grated 1/3 cup
TABASCO® brand Habanero Sauce 2 Tbsp.
Sea salt 2 Tbsp.
Black pepper, ground 1 Tbsp.
Butter 1/4 cup
Plain yogurt 2 cups
Papaya, finely diced 2 cups
TABASCO® brand Habanero Sauce 1 Tbsp.
Flat parsley, finely chopped 1/2 cup


Ingredients Weight Measure
Pork, boneless 8 lbs.
TABASCO® brand Habanero Sauce 2 Tbsp.
Vegetable oil 1 cup
Allspice 2 Tbsp.
Sea salt 2 Tbsp.
Peppercorns, cracked 2 Tbsp.

Guava-Papaya Glaze

Ingredients Weight Measure
Guavas, diced 3 cups
Papaya, diced 1 cup
Shallots, finely diced 1/2 cup
Water 1-1/2 cups
Sugar 1 cup
TABASCO® brand Habanero Sauce 2 Tbsp.
Sea salt 1 Tbsp.


  1. For the Rice Stuffing, combine the first 10 ingredients in a pot on the stovetop and prepare as per Uncle Ben's® instructions.
  2. After cooking, cool on a baking sheet; fork butter throughout. Transfer to a bowl; mix in yogurt, papaya, TABASCO® Habanero Sauce and parsley. Check seasoning; add dashes of salt and pepper if necessary.
  3. For the Pork, open up the pork by beginning to butterfly the loin. Continue cutting until you have a completely opened, flat loin. Marinate both sides of the pork in the TABASCO® Habanero Sauce, oil, allspice, sea salt and peppercorns, for at least 2 hours.
  4. Fill the center of the loin with about an 1-1/2" in diameter, round "log" of packed rice mixture. Roll up pork, tie and roast for approximately 1-1/2 hours at 275°F. Let rest, untie and slice.
  5. For the Guava-Papaya Glaze, combine all ingredients in a saucepan. Bring to a boil and then let simmer for 20 minutes. Puree with hand blender; serve warm.
  6. To serve, drizzle some of the glaze on the base of each plate. Lay slices (1/2" thick) of the roast pork on top and drizzle pork with glaze.

Yield: 16 servings