Andean Pork with Mortiño Berry and Panela Sauce with Golden Yuca Cake

Instructions

1. 1

   1. Season the pork loin with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Cook the yuca in a pot with enough water and 1/2 teaspoon salt for 20 to 25 minutes, until very tender. Drain, remove the tough center fiber if present, and mash while hot with the butter and milk until you get a rustic puree.

3. 3

   3. Add the fresh cheese, egg, half of the culantro, and 1 tablespoon of chopped onion taken from the red onion to the yuca mash. Mix well until combined.

4. 4

   4. Heat a skillet or griddle over medium heat with the vegetable oil. Shape one large cake or 4 small cakes with the yuca mixture and brown them for 4 to 5 minutes per side, until a golden crust forms. Keep warm.

5. 5

   5. In a wide skillet, heat 1 tablespoon achiote oil over medium-high heat. Sear the pork for 3 to 4 minutes per side until well browned. If you prefer to finish it in the oven, transfer it to a preheated oven at 375°F / 190°C for 6 to 8 minutes, until cooked through but still juicy. Set aside.

6. 6

   6. In the same skillet, reduce to medium heat and add the remaining red onion and garlic. Cook for 3 minutes until the onion softens. Stir in the remaining cumin, cinnamon, and remaining black pepper.

7. 7

   7. Add the mortiño berries, panela, orange juice, vinegar, and the remaining tablespoon of achiote oil. Cook for 8 to 10 minutes, lightly crushing some of the berries, until the sauce is glossy and slightly thickened. Adjust with the remaining salt to taste.

8. 8

   8. Return the pork to the skillet and spoon the sauce over it for 2 to 3 minutes to glaze. Turn off the heat and let it rest for 2 minutes.

9. 9

   9. Serve the golden yuca cake on each plate, place the pork medallions on top or alongside, and finish with the mortiño sauce. Sprinkle with the remaining culantro for freshness.