Honduran Pork in Roasted Pineapple and Cilantro Sauce with Red Bean Casamiento and Crispy Ripe Plantain

Name: Honduran Pork in Roasted Pineapple and Cilantro Sauce with Red Bean Casamiento and Crispy Ripe Plantain
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless pork chops; 1 1/2 tsp salt; 1 tsp black pepper; 3/4 tsp ground cumin; 3/4 tsp annatto powder; 6 cloves garlic; 3 cups fresh pineapple; 1 cup red bell pepper; 1 1/4 cups white onion; 1/2 cup fresh cilantro; 1/3 cup sour orange juice or orange-lime mix; 1 tbsp brown sugar; 3 tbsp vegetable oil; 2 1/2 cups cooked white rice; 1 1/2 cups cooked red beans; 2 medium ripe plantain; 1 tbsp butter

An original Honduran-inspired dish featuring seared pork chops finished in a sweet-savory roasted pineapple, sweet pepper, garlic, and cilantro sauce. It is served with a simple red bean casamiento and crispy ripe plantain slices for contrast in texture and flavor.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless pork chops (of grosor medio)
8 g salt (divided)
3 g black pepper (recien ground)
2 g ground cumin
2 g annatto powder
18 g garlic (chopped, divided)
450 g fresh pineapple (diced, divided)
120 g red bell pepper (in strips)
180 g white onion (chopped, divided)
20 g fresh cilantro (chopped, divided)
80 ml sour orange juice or orange-lime mix
12 g brown sugar
45 ml vegetable oil (divided)
400 g cooked white rice (preferiblemente frio or of the dia anterior)
260 g cooked red beans (1/4 cup de su caldo)
300 g ripe plantain (en laminas diagonales finas)
14 g butter

Nutrition facts

per serving

640 kcal

Calories

35 g

Protein

62 g

Carbs

27 g

Fat

7 g

Fiber

55 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 chops with 4 g (3/4 tsp) salt, black pepper, ground cumin, annatto powder, and half of the chopped garlic. Add 30 ml (2 tbsp) of the sour orange juice and let rest for 15 minutes in the refrigerator.
2
2. While the pork rests, heat a skillet or sheet pan over medium-high heat. Roast 300 g (about 2 cups) of the pineapple with the red bell pepper and 60 g (about 1/2 cup) of the onion using 15 ml (1 tbsp) oil for 8 to 10 minutes, until browned on the edges. If using the oven, roast at 425°F / 220°C for 12 to 15 minutes.
3
3. Transfer the roasted pineapple, bell pepper, roasted onion, remaining sour orange juice, brown sugar, and half of the cilantro to a blender. Blend until thick and smooth, then set aside.
4
4. Heat 15 ml (1 tbsp) oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until well colored. Lower the heat to medium, pour in the blended sauce, and cook 8 to 10 minutes more, turning once, until the pork reaches an internal temperature of 145°F / 63°C. Turn off the heat and rest for 3 minutes.
5
5. For the casamiento, heat 15 ml (1 tbsp) oil and the butter in another skillet over medium heat. Saute the remaining onion and the rest of the garlic for 2 minutes. Add the red beans with their cooking liquid and cook 2 more minutes, lightly mashing a small portion to thicken.
6
6. Stir the cooked white rice into the bean mixture, add 2 g (about 1/4 tsp) salt, and mix well. Cook for 4 to 5 minutes, stirring often, until the casamiento is hot and fluffy. Add part of the remaining cilantro and mix.
7
7. In a clean skillet, cook the ripe plantain slices over medium heat with a few drops of the meat sauce juices for 2 minutes per side until caramelized and crisp around the edges. If desired, transfer them to the oven for 6 to 8 minutes at 400°F / 200°C to dry slightly more.
8
8. Serve a portion of casamiento on each plate, place a pork chop on top or alongside with plenty of roasted pineapple sauce, scatter the remaining fresh pineapple cubes, and finish with the rest of the cilantro and a little extra sauce over the top.

Chef tips

For a deeper sauce, let the pineapple char slightly before blending. If the casamiento feels dry, add 1 or 2 tablespoons of bean broth. Use a firm ripe plantain so it crisps at the edges without falling apart.

Substitutions

You can use pork loin medallions instead of pork chops. Culantro can be replaced with cilantro if that is what you have. Red beans may be swapped for cooked black beans, though the final flavor will be different.

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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