Pork Cheeks in Tamarind Sofrito with Malanga Mash and Warm Corn-Recao Salad

Name: Pork Cheeks in Tamarind Sofrito with Malanga Mash and Warm Corn-Recao Salad
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 2 lb pork cheeks; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 cup yellow onion; 1 cup cubanelle pepper; 1/2 cup sweet peppers; 4 cloves garlic; 1/2 cup culantro leaves; 2 tbsp tomato paste; 2 tbsp tamarind concentrate; 2 cups chicken broth; 2 leaves bay leaves; 1/2 tsp dried oregano; 1/2 tsp ground cumin; 2 lb malanga root; 2 tbsp butter; 1/2 cup whole milk; 1 1/2 cups corn kernels; 1/2 cup red onion; 1 tbsp apple cider vinegar; 2 tsp honey

An original Puerto Rican main dish featuring tender pork cheeks slowly braised in a tamarind-kissed sofrito, served with creamy mashed malanga and a warm salad of corn, recao, and red onion. Deeply savory, comforting, and distinctly island-inspired.

30 minPrep

120 minCook

150 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g pork cheeks (limpios)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml olive oil (divided)
150 g yellow onion (chopped)
120 g cubanelle pepper (chopped)
60 g sweet peppers (without semillas, chopped)
20 g garlic (chopped)
20 g culantro leaves (chopped, divided)
30 g tomato paste
30 ml tamarind concentrate
480 ml chicken broth (low sodium)
2 unit bay leaves
1 g dried oregano
1 g ground cumin
900 g malanga root (pelada and cut en trozos)
30 g butter
120 ml whole milk (hot)
240 g corn kernels (fresh or descongelado)
70 g red onion (en pluma fina)
15 ml apple cider vinegar
10 ml honey

Nutrition facts

per serving

620 kcal

Calories

34 g

Protein

34 g

Carbs

37 g

Fat

6 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the pork cheeks with 4 g (3/4 tsp) salt and the black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a heavy pot or Dutch oven over medium-high heat and add 15 ml (1 tbsp) olive oil. Brown the pork cheeks on both sides for 6 to 8 minutes total, working in batches if needed. Remove and set aside.
3
3. In the same pot, add the remaining 15 ml (1 tbsp) olive oil. Sauté the yellow onion, cubanelle pepper, sweet peppers, garlic, and half of the culantro for 4 to 5 minutes, until fragrant and softened.
4
4. Add the tomato paste, tamarind concentrate, dried oregano, and ground cumin. Cook for 1 minute, stirring well so the sofrito deepens in color and the flavors blend.
5
5. Pour in the chicken broth and add the bay leaves. Scrape the bottom of the pot to loosen any browned bits. Return the pork cheeks to the pot along with any accumulated juices.
6
6. Once it reaches a gentle boil, lower the heat, cover, and cook for 95 to 105 minutes, until the cheeks are very tender. If you prefer to use the oven, cover the pot and cook at 325 °F / 165 °C for 2 hours.
7
7. Meanwhile, place the malanga in a pot with enough water to cover it and add 2 g (1/4 tsp) salt. Bring to a boil, then cook over medium heat for 25 to 30 minutes until completely tender.
8
8. Drain the malanga and mash it while hot with the butter, warm whole milk, and 2 g (1/4 tsp) salt, until smooth and creamy. Keep warm.
9
9. For the warm salad, heat a skillet over medium heat with a splash of the pork cooking liquid, about 15 ml (1 tbsp). Add the corn and cook for 2 to 3 minutes. Stir in the red onion, apple cider vinegar, honey, and the remaining culantro. Cook 1 more minute and remove from the heat.
10
10. When the pork cheeks are tender, uncover the pot and cook for 8 to 10 minutes more to reduce the tamarind-sofrito sauce slightly. Remove the bay leaves and adjust salt if needed.
11
11. Serve a base of mashed malanga on each plate, top with the pork cheeks and plenty of sauce, and finish with the warm corn and culantro salad on the side or spooned over the top.
12
12. If you want to reheat before serving, do so over medium-low heat or in a covered oven at 300 °F / 150 °C until thoroughly hot.

Chef tips

Pork cheeks are best when well browned before braising. If the sauce reduces too much, add a splash more broth; if it is too loose, simmer uncovered for a few extra minutes.

Substitutions

You can substitute the malanga with yautía if preferred. If cubanelle pepper is unavailable, use a mild green pepper. Culantro can be supplemented with cilantro, though the flavor will be different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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