Honduran Pork in Nance and Annatto Sauce with Red Bean Rice and Crispy Yuca

Name: Honduran Pork in Nance and Annatto Sauce with Red Bean Rice and Crispy Yuca
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb pork loin, cubed; 1 cup ripe nance fruit; 1 cup uncooked white rice; 1 1/2 cups cooked red beans; 1.1 lb peeled yuca; 2 medium ripe tomatoes; 1 medium red bell pepper; 1 medium white onion; 4 cloves garlic; 1 tbsp ground annatto; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 cup fresh cilantro; 1/4 cup sour orange juice; 3 tbsp vegetable oil; 2 tsp salt; 1 tsp black pepper; 3 cups water; 1 cup chicken broth; 1 leaf bay leaf; 1 tbsp butter; 1 tbsp lime juice

An original recipe inspired by Honduran flavors: seared pork pieces simmered in a velvety sauce of nance, tomato, sweet pepper, and annatto, served over red bean rice with crispy oven-roasted yuca on the side.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin, cubed (cubes medium)
180 g ripe nance fruit (without semilla)
200 g uncooked white rice (lavado and escurrido)
260 g cooked red beans (1/2 cup de su caldo reservado)
500 g peeled yuca (en bastones)
300 g ripe tomatoes (en cuartos)
120 g red bell pepper (in strips, divided)
150 g white onion (sliced, divided)
12 g garlic (chopped, divided)
8 g ground annatto (divided)
2 g ground cumin
1 g dried oregano
16 g fresh cilantro (chopped, divided)
60 ml sour orange juice
45 ml vegetable oil (divided)
12 g salt (or to taste, divided)
2 g black pepper (divided)
720 ml water (divided)
240 ml chicken broth (for the sauce)
1 unit bay leaf
14 g butter (for the arroz)
15 ml lime juice (for the yuca)

Nutrition facts

per serving

620 kcal

Calories

33 g

Protein

57 g

Carbs

28 g

Fat

6 g

Fiber

51 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
Preheat the oven to 220 °C / 425 °F. Place the yuca in a pot with 480 ml (2 cups) water and 1 teaspoon salt. Boil over medium heat for 12 minutes, until just barely tender. Drain well and remove any tough inner fiber.
2
Toss the parboiled yuca with 1 tablespoon vegetable oil, lime juice, 1/2 teaspoon annatto, 1/4 teaspoon black pepper, and a pinch of salt. Spread on a tray and roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and crispy.
3
Meanwhile, season the pork with half of the garlic, cumin, oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and the sour orange juice. Let it rest for 10 minutes.
4
Heat 1 tablespoon oil in a wide pot over medium-high heat. Brown the pork in batches for 5 to 7 minutes, without overcrowding. Remove and set aside.
5
In the same pot, add the onion, half of the red bell pepper, and the remaining garlic. Cook for 4 minutes until softened. Add the tomatoes and cook 5 more minutes, stirring, until they begin to break down.
6
Transfer the cooked tomatoes, onion-pepper mixture, nance, remaining annatto, 240 ml (1 cup) chicken broth, and 120 ml (1/2 cup) water to a blender. Blend until smooth.
7
Return the sauce to the pot and add the bay leaf. Cook for 3 minutes over medium heat. Add the browned pork and simmer covered over medium-low heat for 20 minutes, until tender and the sauce thickens. Stir in half of the chopped cilantro at the end.
8
For the rice, heat 1 tablespoon oil and the butter in a saucepan over medium heat. Sauté the remaining bell pepper and remaining onion for 3 minutes. Add the rice and cook for 2 minutes, stirring to lightly toast it.
9
Add the cooked red beans, 120 ml (1/2 cup) of their cooking liquid, 120 ml (1/2 cup) water, 1/2 teaspoon salt, and a pinch of black pepper. Once boiling, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let rest for 5 minutes.
10
Fluff the rice with a fork and mix in the remaining cilantro. Serve a bed of red bean rice, spoon the pork and generous nance sauce over it, and add the hot crispy yuca on the side.

Chef tips

If your nance is very tart, add 1 teaspoon sugar or grated panela to the sauce to round out the flavor. For an extra-smooth texture, strain the sauce after blending.

Substitutions

You can substitute the pork loin with trimmed pork leg. If sour orange is unavailable, use half orange juice and half lime juice. The butter in the rice can be replaced with more oil for a dairy-free version.

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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