Honduran Pork in Nance and Annatto Sauce with Red Bean Rice and Seared Ripe Plantain

Name: Honduran Pork in Nance and Annatto Sauce with Red Bean Rice and Seared Ripe Plantain
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb pork loin, cubed; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp ground annatto; 1 tsp ground cumin; 3 tbsp vegetable oil; 1 cup white onion; 4 cloves garlic; 1 cup red bell pepper; 1 1/2 cups ripe tomato; 1 cup nance fruit; 1 1/2 tbsp grated panela; 1 tbsp cane or white vinegar; 1/4 cup fresh cilantro; 1 cup uncooked white rice; 1 1/2 cups cooked red beans; 2 cups water; 2 medium ripe plantain; 1 tbsp butter

An original Honduran-inspired main dish featuring browned pork simmered in a sweet-tangy sauce of nance, tomato, sweet pepper, and annatto, served with homemade red bean rice and seared ripe plantain.

25 minPrep

50 minCook

75 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g pork loin, cubed (1.2 in)
8 g salt (divided)
2 g black pepper (freshly ground)
5 g ground annatto (for the cerdo and the sauce)
2 g ground cumin (optional pero recomendado)
45 ml vegetable oil (divided)
150 g white onion (chopped finely, divided)
12 g garlic (chopped, divided)
120 g red bell pepper (chopped diced small, divided)
300 g ripe tomato (chopped)
180 g nance fruit (without semilla; fresh or descongelado)
20 g grated panela (ajusta the dulzor to taste)
15 ml cane or white vinegar (for balancear the sauce)
12 g fresh cilantro (chopped, divided)
200 g uncooked white rice (enjuagado)
260 g cooked red beans (1/2 cup de caldo si está disponible)
480 ml water (approx., for the arroz; usar parte of caldo of frijol si se tiene)
300 g ripe plantain (pelado and cut en diagonal)
14 g butter (for searing the plátano)

Nutrition facts

per serving

612 kcal

Calories

35 g

Protein

57 g

Carbs

27 g

Fat

5 g

Fiber

52 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
1. Season the pork with 4 g (3/4 tsp) salt, black pepper, half of the annatto, and the cumin. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a medium pot over medium heat with 15 ml (1 tbsp) oil. Add half of the onion and half of the garlic, sauté for 2 minutes, add the rice, and cook 2 more minutes until it looks slightly translucent.
3
3. Stir in the cooked red beans, 480 ml (2 cups) water or a mix of water with 120 ml (1/2 cup) bean broth, and 2 g (1/4 tsp) salt. Once it boils, reduce to low heat, cover, and cook for 18 to 20 minutes until the rice is tender. Turn off the heat, add 1 tablespoon of the chopped cilantro, fluff with a fork, and keep covered.
4
4. While the rice cooks, heat a large skillet or heavy pan over medium-high heat with 15 ml (1 tbsp) oil. Brown the pork in batches for 5 to 7 minutes, turning to sear all sides well. Remove and set aside.
5
5. In the same skillet, add the remaining 15 ml (1 tbsp) oil. Sauté the rest of the onion, the rest of the garlic, and the red bell pepper for 4 minutes. Add the tomato, the remaining annatto, and cook for 5 minutes, lightly crushing the tomato to form a sauce base.
6
6. Add the nance fruit, panela, and vinegar. Cook for 3 minutes, then add 120 ml (1/2 cup) water and stir. Return the pork to the skillet along with any released juices. Cover and cook over medium-low heat for 20 to 25 minutes, until the pork is tender and the sauce thickens. Adjust with the remaining 2 g (1/4 tsp) salt if needed.
7
7. For a more browned finish, transfer the pork with sauce to an oven-safe dish and bake for 8 minutes at 400°F (200°C). This step is optional but slightly concentrates the sauce.
8
8. For the ripe plantain, heat a griddle or nonstick skillet over medium heat. Add the butter and cook the plantain slices for 2 to 3 minutes per side, until golden and caramelized.
9
9. Finish the pork sauce with the remaining chopped cilantro and stir gently. Serve a portion of red bean rice, top or side with the pork in nance sauce, and add the seared ripe plantain.
10
10. Serve hot. If desired, let the pork rest for 3 minutes off the heat before plating so the sauce can settle slightly.

Chef tips

If the nance is very tart, add 1 extra teaspoon of panela. If it is too sweet, add a few more drops of vinegar. Browning the pork well at the start gives the final dish deeper flavor.

Substitutions

You can substitute pork loin with cubed pork leg. If you cannot find nance, use a mix of firm yellow plum and a few drops of lime to keep a fruity profile, though the flavor will be different. The butter for the plantain can be replaced with vegetable oil if you want to avoid dairy.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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