Cuban Pork Steak in Warm Guava-Onion Escabeche with Yuca and Green Mojo

Instructions

1. 1

   1. Place the yuca in a pot with 1.5 liters (6 cups) of water, the bay leaf, and 1 teaspoon of salt. Bring to a boil, reduce to medium heat, and cook for 25 to 30 minutes until tender but not falling apart. Drain, discard the bay leaf, and keep warm.

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   2. While the yuca cooks, season the pork steaks with 1 tablespoon lime juice, 1 tablespoon olive oil, half of the cumin, half of the oregano, 2 grated garlic cloves, 3/4 teaspoon salt, and the black pepper. Let rest for 10 minutes.

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   3. For the green mojo, mash or blend 8 garlic cloves with the cilantro, 3 tablespoons lime juice, 2 tablespoons olive oil, 2 to 3 tablespoons water, and a pinch of salt until you have a rustic, pourable sauce. Set aside.

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   4. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the pork steaks for 3 to 4 minutes per side, or until nicely browned and they reach an internal temperature of 145°F/63°C. Transfer to a plate and cover loosely to rest.

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   5. In the same skillet, reduce to medium heat and add 1 more tablespoon olive oil. Add the onion and sweet peppers. Cook for 5 minutes, stirring, until slightly softened.

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   6. Add the guava paste, white vinegar, the remaining cumin, the remaining oregano, the brown sugar, and 2 to 4 tablespoons water. Cook for 3 to 4 minutes, stirring, until a warm escabeche forms that is glossy and lightly thickened.

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   7. Return the pork steaks to the skillet and spoon the onion-guava sauce over them. Cook 2 more minutes over low heat so the flavors come together without drying out the meat.

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   8. Place the hot yuca on a serving platter and remove any thick central fibers if needed. Pour the green mojo over the top and toss gently to coat.

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   9. Serve each portion with green-mojo yuca and one pork steak topped generously with the warm onion, sweet pepper, and guava escabeche.

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    10. If you prefer to finish the meat in the oven, after searing place it on a tray and bake at 350°F/175°C for 6 to 8 minutes, or until it reaches 145°F/63°C internally, then top with the escabeche before serving.