Honduran Pork in Roasted Pineapple and Cilantro Sauce with Yuca and Red Bean Patties

Name: Honduran Pork in Roasted Pineapple and Cilantro Sauce with Yuca and Red Bean Patties
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 21 oz boneless pork chops; 2 cups fresh pineapple; 1.1 lb peeled yuca; 1 cup cooked red beans; 1 cup ripe tomato; 1 cup white onion; 1 cup red sweet pepper; 1 tbsp garlic; 0.75 cup fresh cilantro; 0.33 cup sour orange juice or orange-lime blend; 1 tsp ground cumin; 1 tsp ground annatto; 0.5 tsp dried oregano; 0.75 cup chicken broth or water; 1 large egg; 0.25 cup precooked corn flour; 3 tbsp vegetable oil; 1.5 tsp salt; 1 tsp black pepper

An original Honduran-inspired recipe featuring seared pork chops with a sweet-savory sauce of roasted pineapple, tomato, sweet pepper, and cilantro. It is served with crispy yuca and red bean patties for a vibrant, comforting homemade dish.

25 minPrep

45 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g boneless pork chops (en 4 pieces)
300 g fresh pineapple (diced small)
500 g peeled yuca (for cocer)
240 g cooked red beans (escurridos)
180 g ripe tomato (chopped)
150 g white onion (media cup for the sauce and media cup for the tortitas)
120 g red sweet pepper (chopped)
15 g garlic (finely chopped)
20 g fresh cilantro (chopped)
80 ml sour orange juice or orange-lime blend (divided)
2 g ground cumin
2 g ground annatto
1 g dried oregano
180 ml chicken broth or water (for the sauce)
50 g egg (beaten)
30 g precooked corn flour (for ligar the tortitas)
45 ml vegetable oil (divided)
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

520 kcal

Calories

33 g

Protein

38 g

Carbs

26 g

Fat

7 g

Fiber

31 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

Eggs

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the pineapple, tomato, half of the onion, and the sweet pepper on a baking tray. Add 1 tablespoon vegetable oil, a pinch of salt, and some black pepper. Roast for 18 minutes, until the pineapple is lightly caramelized and the tomato is soft.
2
2. While the vegetables roast, cook the yuca in a pot with enough water and 1 teaspoon salt for 20 to 25 minutes, until tender. Drain, remove the fibrous core if needed, and mash while still warm.
3
3. In a bowl, mix the mashed yuca with the red beans, the remaining half of the onion, half of the garlic, the egg, the precooked corn flour, 2 tablespoons cilantro, 1/2 teaspoon cumin, and a pinch of black pepper. Shape into 8 compact patties.
4
4. Season the pork chops with the remaining salt, the remaining cumin, annatto, oregano, 30 ml / 2 tablespoons of the sour orange juice, and some black pepper. Let them rest for 10 minutes while you finish the sauce.
5
5. Transfer the roasted pineapple, roasted tomato, roasted onion, and roasted sweet pepper to a blender. Add the remaining garlic, chicken broth or water, the rest of the sour orange juice, and half of the remaining cilantro. Blend until thick and smooth.
6
6. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the yuca-bean patties for 3 to 4 minutes per side, until firm and golden. Remove and keep warm.
7
7. In the same skillet, add the final tablespoon of vegetable oil and cook the pork chops over medium-high heat for 3 to 4 minutes per side, until well browned. Lower the heat to medium and pour the blended sauce over the pork.
8
8. Cook the pork in the sauce for 10 to 12 minutes, turning once, until the chops are cooked through and the sauce has reduced slightly. If checking with a thermometer, the thickest part of the pork should reach 63 °C / 145 °F, then rest for 3 minutes.
9
9. Turn off the heat and add the remaining fresh cilantro to the sauce. Adjust salt and black pepper if needed.
10
10. Serve each portion with one pork chop covered in roasted pineapple sauce and 2 yuca and red bean patties on the side.

Chef tips

For a deeper sauce flavor, let the pineapple develop well-browned edges in the oven. If the yuca mixture feels too wet, add a little more corn flour so the patties hold their shape better.

Substitutions

You can use pork loin medallions instead of pork chops. Red beans may be replaced with cooked kidney beans. If you do not have sour orange, combine orange juice with a little lime juice.

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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