Colombian Pork in Guava and Sweet Pepper Sauce with Creamy Barley Rice and Cucumber Salad

Instructions

1. 1

   1. Season the pork loin medallions with 4 g (3/4 tsp) salt, black pepper, and ground cumin. Let them rest for 10 minutes at room temperature while you prepare the remaining ingredients.

2. 2

   2. Place the guava paste in a heatproof bowl and mix it with the hot water until you have a thick, smooth base. Stir in the apple cider vinegar and set aside.

3. 3

   3. For the creamy barley, heat a medium pot over medium heat. Add the butter and half of 1 tbsp of the vegetable oil. Add 30 g (about 1/4 cup) of the scallions and cook for 2 minutes. Add the pearl barley and stir for 1 minute to lightly toast it.

4. 4

   4. Pour in 720 ml (3 cups) of water, add 2 g (3/8 tsp) salt, and cook covered over low heat for 35 to 40 minutes, until the barley is tender. When ready, stir in the milk and 10 g (about 1/4 cup) chopped cilantro. Cook 3 more minutes, stirring, until creamy. Keep warm.

5. 5

   5. While the barley cooks, make the salad by mixing the cucumber with the lime juice, sugar, 2 g (3/8 tsp) salt, and 10 g (about 1/4 cup) chopped cilantro. Chill until ready to serve.

6. 6

   6. Heat a large skillet over medium-high heat. Add the remaining vegetable oil and sear the pork for 2 to 3 minutes per side, until nicely browned. If checking doneness by temperature, cook until the center reaches 145°F / 63°C. Transfer to a plate.

7. 7

   7. In the same skillet, reduce to medium heat and add the remaining scallions, sweet pepper, and garlic. Cook for 3 to 4 minutes, scraping up the browned bits.

8. 8

   8. Pour in the guava mixture and cook for 3 minutes until the sauce thickens slightly. Return the pork to the skillet along with any juices and cook 4 to 5 minutes more, spooning the sauce over the medallions until glossy and well coated.

9. 9

   9. Serve a bed of creamy barley rice, top or side with the pork medallions and plenty of guava sauce, and finish with the chilled cucumber salad.

10. 10

    10. If you want to reheat before serving, warm it over low heat or in a 300°F / 150°C oven for 8 to 10 minutes, covering the pork so it does not dry out.