Honduran Pork in Roasted Pineapple and Annatto Chilmol with Yuca Patties and Cucumber Salad

Name: Honduran Pork in Roasted Pineapple and Annatto Chilmol with Yuca Patties and Cucumber Salad
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb Pork loin or leg, cubed; 2 cups Fresh pineapple; 14 oz Ripe tomatoes; 1 cup Red sweet pepper; 1 cup White onion; 6 cloves Garlic; 1 tbsp Annatto paste; 1 tsp Ground cumin; 1/2 tsp Dried oregano; 4 tbsp Limes; 1/2 cup Fresh culantro or cilantro; 2 tsp Salt; 1 tsp Black pepper; 3 tbsp Vegetable oil; 1.75 lb Peeled yuca; 1 large Egg; 1/4 cup Precooked corn flour; 2 cups Cucumber; 1/2 cup Radish; 2 tsp Brown sugar

Original Honduran main dish featuring browned pork pieces simmered in a roasted pineapple, tomato, sweet pepper, and annatto chilmol, served with crispy yuca patties and a fresh cucumber salad with lime and cilantro.

30 minPrep

55 minCook

85 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g Pork loin or leg, cubed (diced medium)
300 g Fresh pineapple (diced small)
400 g Ripe tomatoes (whole)
120 g Red sweet pepper (in strips gruesas)
150 g White onion (mitad for roasting and mitad chopped fina)
18 g Garlic (4 cloves for the sauce and 2 for the yuca)
20 g Annatto paste (divided)
2 g Ground cumin (for sazonar the cerdo)
1 g Dried oregano (for the sauce)
60 ml Limes (juice fresh, divided)
20 g Fresh culantro or cilantro (chopped, divided)
12 g Salt (or to taste, divided)
2 g Black pepper (divided)
45 ml Vegetable oil (divided)
800 g Peeled yuca (en trozos)
50 g Egg (beaten)
30 g Precooked corn flour (for ligar the tortitas)
250 g Cucumber (en medias lunas finas)
80 g Radish (sliced finas)
8 g Brown sugar (for balancear the piña and the aderezo)

Nutrition facts

per serving

548 kcal

Calories

32 g

Protein

36 g

Carbs

30 g

Fat

4 g

Fiber

32 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

Eggs

Instructions

1
1. Preheat the oven to 220°C/425°F. Place the pineapple, tomatoes, sweet pepper, half of the onion, and 4 garlic cloves on a tray. Coat with 1 tablespoon of oil and roast for 20 minutes, until the edges are browned and the pineapple is lightly caramelized.
2
2. While the vegetables roast, season the pork with 1 tablespoon lime juice, half of the annatto paste, the cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and let rest for 10 minutes.
3
3. Cook the yuca in a pot with enough water and 1 teaspoon salt for 20 to 25 minutes, until very tender. Drain, remove any tough center fibers, and mash while hot with 2 grated garlic cloves, the egg, the corn flour, and 1 tablespoon chopped culantro.
4
4. Shape the yuca mixture into 8 patties. If the mixture feels too soft, let it rest for 5 minutes so the corn flour can absorb moisture.
5
5. Blend or process the roasted pineapple, tomatoes, sweet pepper, roasted onion, roasted garlic, the remaining annatto paste, oregano, 2 tablespoons lime juice, brown sugar, 1/2 cup water, and a pinch of salt until you have a thick chilmol sauce.
6
6. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork for 6 to 8 minutes, working in batches if needed, until colored on the outside.
7
7. Add the remaining chopped onion to the pork and cook for 2 minutes. Pour the roasted pineapple chilmol into the skillet, reduce to medium heat, and cook for 15 minutes, stirring occasionally, until the sauce thickens and the pork is fully cooked.
8
8. In another skillet, heat the final tablespoon of oil over medium heat. Cook the yuca patties for 3 to 4 minutes per side, until golden and lightly crisp.
9
9. Toss the cucumber, radish, remaining culantro, 1 tablespoon lime juice, a pinch of salt, and the rest of the black pepper to make the fresh salad.
10
10. Taste the pork and sauce and adjust with more salt or lime if needed. Serve the hot pork with plenty of sauce, alongside the yuca patties, and finish with the cucumber salad on the side.

Chef tips

For deeper flavor, let the seasoned pork rest in the refrigerator for 30 minutes before browning. Roast the pineapple well so it adds sweet, smoky notes to the chilmol.

Substitutions

You can use pork shoulder instead of loin. If culantro is unavailable, use cilantro. The precooked corn flour can be replaced with 2 tablespoons cornstarch to bind the yuca, though the texture will be slightly 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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