Honduran Pork in Tree Tomato and Cilantro Recado with Roasted Yuca and Cabbage Radish Salad

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the cassava in a pot with enough water and 1 teaspoon of salt; boil for 12 to 15 minutes until just barely tender. Drain well and remove any tough inner fiber.

2. 2

   2. Toss the cassava with 1 tablespoon vegetable oil, ground annatto, 1 minced garlic clove, 1/4 teaspoon black pepper, and 1 tablespoon lime juice. Spread on a baking tray and roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until golden on the edges.

3. 3

   3. While the cassava roasts, place the tree tomatoes, half of the red bell pepper, half of the onion, and 2 garlic cloves on a dry skillet or griddle over medium heat. Roast for 8 to 10 minutes, turning them, until lightly charred and softened.

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   4. Peel the roasted tree tomatoes once cool enough to handle. Blend them with the roasted bell pepper, roasted onion, roasted garlic, 1/2 cup cilantro, cumin, oregano, and the water or broth until you have a smooth recado.

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   5. Season the pork with 1 teaspoon salt, the remaining black pepper, and 1 tablespoon lime juice. Heat 1 tablespoon oil in a wide pot over medium-high heat and brown the pork in batches for 5 to 7 minutes, until well colored. Remove and set aside.

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   6. In the same pot, add the remaining tablespoon of oil, the remaining raw onion, the remaining bell pepper, and 3 minced garlic cloves. Sauté for 4 to 5 minutes until the onion turns translucent.

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   7. Pour the blended recado into the pot, add 1 teaspoon salt, and cook for 6 to 8 minutes over medium heat, stirring occasionally, until the sauce deepens in color and loses its raw taste.

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   8. Return the pork to the pot, cover partially, and cook for 18 to 22 minutes over medium-low heat until tender and fully coated in the sauce. If the sauce thickens too much, add a little more hot water. Adjust salt and stir in half of the remaining cilantro at the end.

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   9. For the salad, combine the cabbage, radishes, the rest of 1 garlic clove very finely minced, white vinegar, the remaining tablespoon of lime juice, half of the remaining cilantro, and 1/2 teaspoon salt. Toss well and let sit for 10 minutes so the flavors come together.

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    10. Serve the pork hot with plenty of recado, alongside the roasted cassava and the cabbage-radish salad. Finish with the rest of the fresh cilantro on top.