Honduran Pork in Roasted Pineapple and Sweet Pepper Sauce with Bean Tamalitos and Cucumber Chimol

Name: Honduran Pork in Roasted Pineapple and Sweet Pepper Sauce with Bean Tamalitos and Cucumber Chimol
Prep time: 30 min
Cook time: 55 min
Total time: 85 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; 1/2 cup orange juice; 2 tbsp vegetable oil; 2 cups fresh pineapple; 1 cup red sweet pepper; 1 cup white onion; 4 cloves garlic; 1 tsp ground cumin; 1 cup chicken broth; 1/2 cup culantro or cilantro; 2 1/2 cups corn masa dough; 1 cup cooked red beans; 2 tbsp butter; 2 pieces banana leaves; 1 1/2 cups cucumber; 1 cup tomato; 3 tbsp lime juice

An original main dish inspired by Honduran flavors: browned pork pieces simmered in a sweet-savory sauce of roasted pineapple, sweet pepper, annatto, and cilantro, served with soft masa-and-bean tamalitos and a fresh cucumber-lime chimol.

30 minPrep

55 minCook

85 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

700 g pork loin, cubed (cubes medium)
8 g salt (divided)
2 g black pepper (freshly ground)
5 g ground annatto (for sazonar the cerdo and the sauce)
120 ml orange juice (natural)
30 ml vegetable oil (divided)
300 g fresh pineapple (diced small)
150 g red sweet pepper (in strips or cubes)
160 g white onion (mitad for sauce, mitad for chimol)
12 g garlic (chopped)
2 g ground cumin
240 ml chicken broth
20 g culantro or cilantro (chopped, divided)
300 g corn masa dough (lista for usar)
200 g cooked red beans (escurridos)
30 g butter (derretida)
2 unit banana leaves (pasadas por calor and cut en cuadros for envolver)
180 g cucumber (diced small)
150 g tomato (diced small)
45 ml lime juice (freshly squeezed)

Nutrition facts

per serving

540 kcal

Calories

34 g

Protein

39 g

Carbs

27 g

Fat

6 g

Fiber

33 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. Preheat the oven to 220 °C / 425 °F. Mix the pork loin with 4 g (3/4 tsp) salt, black pepper, 1 tsp of the ground annatto, and the orange juice. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Place the pineapple, red sweet pepper, and half of the onion on a tray. Drizzle with 1 tbsp of the vegetable oil and roast for 15 minutes at 220 °C / 425 °F, until the pineapple is lightly caramelized and the pepper is tender.
3
3. Meanwhile, blend the cooked red beans with 60 ml (1/4 cup) of the chicken broth, 1 garlic clove, 1 tbsp culantro or cilantro, and a pinch of salt until you get a thick paste.
4
4. In a bowl, mix the corn masa dough with the melted butter, 60 ml (1/4 cup) water, 1/2 tsp salt, and the bean paste. Knead until smooth and even.
5
5. Divide the masa mixture into 8 small portions. Place each portion on a square of banana leaf, wrap into small tamalitos, and arrange them in a steamer. Steam for 25 minutes, until firm and fully cooked.
6
6. Remove the tray from the oven. Blend the roasted pineapple, roasted sweet pepper, roasted onion, 3 garlic cloves, cumin, 1 tsp ground annatto, the remaining chicken broth, and 2 tbsp culantro or cilantro until smooth and thick.
7
7. Heat a large skillet or wide pot over medium-high heat. Add the remaining 1 tbsp vegetable oil and brown the pork for 5 to 6 minutes, stirring to sear the sides.
8
8. Pour the blended sauce over the pork, add 1/2 tsp salt or to taste, and cook over medium-low heat for 20 minutes, stirring occasionally, until the meat is tender and the sauce has slightly reduced.
9
9. For the chimol, mix the cucumber, tomato, remaining onion, lime juice, the rest of the culantro or cilantro, and a pinch of salt in a bowl. Let it rest for 5 minutes so the flavors come together.
10
10. Serve the pork hot with plenty of roasted pineapple sauce, add 2 bean tamalitos per serving, and finish with the fresh cucumber chimol on the side.

Chef tips

For a brighter sauce, add a few extra cubes of fresh pineapple at the end of cooking. Pass the banana leaves over an open flame or a hot pan so they become flexible and do not tear.

Substitutions

You can substitute the pork loin with boneless pork leg. If you cannot find culantro, use cilantro. Red beans can be replaced with cooked black beans, and banana leaves can be swapped for parchment paper if needed.

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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