Yuca Dumplings Stuffed with Coffee-Braised Pork with Mild Guava Sauce and Watercress Salad

Instructions

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   1. In a bowl, combine the pork with the black coffee, 60 g (1/4 cup) of sofrito, half of the minced garlic, oregano, cumin, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Marinate for 20 minutes in the refrigerator.

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   2. Heat 30 ml (2 tbsp) olive oil in a pot or deep skillet over medium heat. Add the yellow onion and cook for 3 to 4 minutes until softened. Stir in the remaining garlic and cook for 30 seconds.

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   3. Add the marinated pork along with its liquid and brown for 6 to 8 minutes, stirring occasionally. Add the remaining 60 g (1/4 cup) sofrito and the tomato paste; cook 2 minutes more.

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   4. Pour in the chicken broth or water, partially cover, and cook over medium-low heat for 35 to 40 minutes, until the pork is tender and the liquid is mostly reduced. Shred or finely chop the filling in the pot and adjust with 2 g (1/4 tsp) salt and 1 g (1/4 tsp) pepper. Let cool for 10 minutes.

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   5. Meanwhile, cook the yuca in a large pot with enough water and 3 g (1/2 tsp) salt for 25 to 30 minutes, until very tender. Drain well and remove any tough inner fibers.

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   6. Mash the hot yuca until smooth. Mix with the butter and cornstarch until you have a soft, moldable dough. If it feels too wet, let it rest for 5 minutes so the starch can absorb moisture.

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   7. Divide the yuca dough into 12 portions. With lightly oiled hands, flatten each portion into a disk, place 2 to 3 tablespoons of the pork filling in the center, and close to form oval or round dumplings.

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   8. Place the dumplings on a lightly greased baking tray and bake at 400°F (200°C) for 18 to 20 minutes, turning halfway through, until firm and lightly golden in spots.

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   9. For the sauce, place the guava paste, water, apple cider vinegar, and a pinch of salt in a small saucepan. Cook over low heat for 4 to 5 minutes, stirring, until smooth and glossy.

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    10. For the salad, toss the watercress with the red onion, lime juice, honey, and the remaining 15 ml (1 tbsp) olive oil. Season with a pinch of salt and pepper to taste.

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    11. Serve 2 dumplings per plate with some guava sauce spooned over or on the side, alongside the fresh watercress salad.