Honduran Pork in Tomato, Peanut and Mint Recado with Roasted Cassava

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cassava in a pot with enough water and 1 teaspoon of the salt. Boil for 15 minutes, until just tender but not falling apart. Drain well and remove any tough central fiber.

2. 2

   While the cassava cooks, heat a skillet or griddle over medium-high heat. Roast the tomatoes, onion, red sweet pepper, and 4 garlic cloves for 10 to 12 minutes, turning them, until they are nicely charred in spots and softened.

3. 3

   Transfer the roasted tomatoes, onion, sweet pepper, roasted 4 garlic cloves, toasted peanuts, mint, ground annatto, cumin, oregano, 240 ml (1 cup) water or broth, and 1 tablespoon of the lime juice to a blender. Blend until you have a thick, smooth recado sauce.

4. 4

   Season the pork with the remaining salt and black pepper. In a wide pot or deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat and brown the pork for 6 to 8 minutes, stirring to sear several sides.

5. 5

   Add the remaining 2 garlic cloves, finely chopped, to the pork and cook for 30 seconds. Pour in the blended recado and the remaining 240 ml (1 cup) water or broth. Once it boils, reduce to medium-low, cover partially, and cook for 30 to 35 minutes, until the pork is tender and the sauce thickens. Stir from time to time.

6. 6

   While the pork finishes cooking, toss the parboiled cassava with the melted butter, the remaining 1 tablespoon vegetable oil, and the remaining 1 tablespoon lime juice. Spread it on a tray and roast at 220 °C / 425 °F for 18 to 22 minutes, turning halfway through, until golden on the edges.

7. 7

   Taste the pork and adjust the salt if needed. When the sauce reaches a thick recado consistency, turn off the heat and add the chopped fresh cilantro for a brighter finish.

8. 8

   Serve the pork hot with plenty of recado over the roasted cassava. If desired, garnish with extra mint or cilantro leaves.