Criolla Polenta Batons with Red Bean Pabellon, Spiced Pork and Cilantro Guasacaca

Instructions

1. 1

   1. Season the pork with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, cumin, sweet paprika, half of the chopped garlic, 60 g (about 1/2 cup) chopped onion, 45 g (about 1/3 cup) sweet pepper, grated panela, and vinegar. Mix well and let it rest for 15 minutes.

2. 2

   2. Heat a wide pot over medium heat with 15 ml (1 tbsp) annatto oil. Brown the pork for 6 to 8 minutes, stirring. Add the remaining 120 g (about 3/4 cup) onion and 45 g (about 1/3 cup) sweet pepper, and cook 3 minutes more. Add 240 ml (1 cup) water, lower the heat, cover, and cook for 30 to 35 minutes until the pork is tender and juicy.

3. 3

   3. Add the cooked red beans, bay leaf, and 120 ml (1/2 cup) water to the pork pot. Cook uncovered for 10 to 12 minutes, mashing a few beans with a spoon to thicken the mixture. Adjust with 2 g (1/4 tsp) salt and 1 g (1/2 tsp) pepper. Remove the bay leaf and keep warm.

4. 4

   4. Meanwhile, bring 720 ml (3 cups) water and 2 g (1/4 tsp) salt to a boil in a medium saucepan. Rain in the polenta while whisking constantly to prevent lumps. Cook over low heat for 8 to 10 minutes, stirring, until thick. Add the butter and 40 g (1.4 oz) grated white cheese and mix until incorporated.

5. 5

   5. Spread the hot polenta in a lined tray or pan, making a layer about 2 cm (3/4 in) thick. Let it rest for 15 minutes to firm up. Preheat the oven to 220°C / 425°F.

6. 6

   6. Unmold the firm polenta and cut it into batons. Arrange them on a baking tray, brush with 15 ml (1 tbsp) annatto oil, and bake for 20 to 25 minutes at 220°C / 425°F, turning halfway through, until golden outside.

7. 7

   7. Heat a large skillet over medium heat with 15 ml (1 tbsp) vegetable oil. Brown the ripe plantain half-moons for 2 to 3 minutes per side until lightly caramelized. Drain on a plate.

8. 8

   8. For the guasacaca, blend or process the avocado, cilantro, lime juice, the remaining 15 ml (1 tbsp) vegetable oil, the other half of the garlic, 1 g (1/4 tsp) salt, 60 ml (1/4 cup) water, and a pinch of pepper until you get a creamy but pourable sauce.

9. 9

   9. Serve the polenta batons as a base or on the side. Top with the pork and red bean stew, add the browned ripe plantain, finish with the remaining 40 g (1.4 oz) grated white cheese, and serve with the cilantro guasacaca.

10. 10

    10. For extra crispness, return the batons to the oven for 3 additional minutes at 220°C / 425°F just before serving, and gently reheat the stew so everything is served hot.