Honduran Pork in Nance and Cilantro Sauce with Roasted Yuca and Radish Slaw

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the yuca with 1 tablespoon vegetable oil, 1 teaspoon annatto, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 35 to 40 minutes, turning halfway through, until golden outside and tender inside.

2. 2

   In a bowl, season the pork with cumin, oregano, half of the garlic, 2 tablespoons sour orange juice, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes while you prepare the rest.

3. 3

   For the slaw, combine the cabbage, radishes, 2 tablespoons onion, half of the vinegar, 2 tablespoons sour orange juice, 2 tablespoons cilantro, and a pinch of salt. Mix well and set aside so it softens slightly.

4. 4

   Heat 1 tablespoon oil in a wide skillet or pot over medium-high heat. Brown the pork in two batches for 3 to 4 minutes per batch until nicely colored. Remove and set aside.

5. 5

   In the same skillet, add the remaining tablespoon of oil, the rest of the onion, and the bell pepper. Cook for 4 minutes until softened. Add the remaining garlic, tomatoes, and the remaining teaspoon of annatto; cook for 6 to 8 minutes, pressing the tomatoes slightly to create a juicy base.

6. 6

   Add the nance fruit, panela, the remaining sour orange juice, the remaining vinegar, and the chicken stock or water. Cook for 5 minutes over medium heat so the fruit softens and the sauce comes together.

7. 7

   Return the pork to the skillet along with any juices. Lower to medium-low heat and cook for 18 to 20 minutes, stirring occasionally, until the meat is tender and the sauce lightly thickens. Turn off the heat and stir in the remaining chopped cilantro.

8. 8

   Serve the pork with plenty of nance sauce, alongside the hot roasted yuca and the radish slaw.