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

Name: Honduran Pork in Roasted Pineapple and Cilantro Sauce with Yuca and Red Bean Cakes
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb pork loin, cubed; 2 cups fresh pineapple; 1.1 lb peeled yuca; 1 cup cooked red beans; 2 medium ripe tomatoes; 1 cup white onion; 1 cup red sweet pepper; 6 cloves garlic; 0.75 cup fresh cilantro; 0.33 cup sour orange juice; 1 tsp ground cumin; 1 tsp ground annatto; 0.5 tsp dried oregano; 1.75 tsp salt; 0.75 tsp black pepper; 0.5 cup precooked corn flour; 4 tbsp vegetable oil; 0.75 cup water

An original Honduran-inspired dish featuring browned pork cubes simmered in a sweet-savory roasted pineapple, tomato, sweet pepper, and cilantro sauce. It is served with crispy yuca and red bean cakes for a rustic, comforting contrast.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin, cubed (cubes medium)
300 g fresh pineapple (diced small)
500 g peeled yuca (for cocer and machacar)
240 g cooked red beans (escurridos)
300 g ripe tomatoes (partidos a the mitad)
150 g white onion (mitad en plumas finas and mitad chopped)
120 g red sweet pepper (in strips)
18 g garlic (chopped)
20 g fresh cilantro (chopped)
80 ml sour orange juice (divided)
2 g ground cumin
3 g ground annatto
1 g dried oregano
10 g salt (or to taste, divided)
2 g black pepper (divided)
60 g precooked corn flour (for ligar the tortitas)
60 ml vegetable oil (divided)
180 ml water (approx., for the sauce and the tortitas)

Nutrition facts

per serving

565 kcal

Calories

35 g

Protein

39 g

Carbs

29 g

Fat

7 g

Fiber

32 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

No declared allergens

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the pineapple, tomatoes, and half of the onion on a tray. Drizzle with 1 tablespoon vegetable oil, add a pinch of salt, and roast for 20 minutes, until the pineapple is lightly caramelized and the tomatoes are soft.
2
2. Meanwhile, place the yuca in a pot with enough water to cover and 1 teaspoon salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove any tough core fibers, and mash while still hot.
3
3. In a bowl, combine the mashed yuca with the cooked red beans, the remaining chopped onion, 2 minced garlic cloves, the precooked corn flour, 2 tablespoons cilantro, 1/4 teaspoon black pepper, and 2 tablespoons water. Shape into 8 compact cakes.
4
4. Season the pork loin with half of the sour orange juice, ground cumin, ground annatto, dried oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes.
5
5. Remove the pineapple, tomatoes, and onion from the oven. Blend them with 120 ml / 1/2 cup water, the remaining sour orange juice, 2 garlic cloves, and half of the cilantro until you have a thick sauce.
6
6. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the pork for 6 to 8 minutes, stirring to sear all sides.
7
7. Add the red sweet pepper strips and the remaining garlic to the skillet. Cook for 2 minutes. Pour the blended sauce over the pork, reduce to medium heat, and cook for 15 to 18 minutes, until the meat is fully cooked and the sauce has slightly reduced. Adjust with the remaining salt and black pepper.
8
8. While the pork finishes cooking, heat the remaining 2 tablespoons vegetable oil in another skillet over medium heat. Cook the yuca and red bean cakes for 3 to 4 minutes per side, until golden and firm.
9
9. Turn off the heat under the pork and stir in the remaining cilantro. Mix gently to keep its fresh flavor.
10
10. Serve the pork in roasted pineapple and cilantro sauce with the hot yuca and red bean cakes on the side.

Chef tips

For the best flavor, let the pineapple brown well in the oven; that caramelization adds natural sweetness and depth to the sauce. If the cake mixture feels too wet, add a little more corn flour.

Substitutions

You can use pork shoulder instead of pork loin. If sour orange is unavailable, combine orange juice with a little lime juice. Red beans can be replaced with small red beans or cooked black beans.

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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