Colombian Pork in Cape Gooseberry and Guasca Sauce with Yuca Cakes and Warm Sweet Corn Salad

Instructions

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   1. Place the yuca in a pot with enough water and 4 g salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove the fibrous core if needed, and mash the hot yuca with the butter until thick.

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   2. Add the grated queso costeño and pre-cooked cornmeal to the mashed yuca. Mix well, shape into 8 medium cakes, and set aside on a tray.

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   3. Season the pork medallions with the remaining salt, black pepper, ground cumin, and sweet paprika.

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   4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side until browned. Transfer to a plate; they will finish cooking in the sauce.

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   5. In the same skillet, reduce to medium heat and add half of the scallions and the garlic. Cook for 2 minutes, stirring, until fragrant.

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   6. Add the cape gooseberries and grated panela. Cook for 3 minutes, lightly crushing some of the gooseberries so they release their juices.

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   7. Pour in the chicken broth, add the dried guasca, and cook for 4 to 5 minutes until the sauce thickens slightly.

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   8. Return the pork and its juices to the skillet. Cook over medium-low heat for 8 to 10 minutes, or until the pork is fully cooked and reaches an internal temperature of 145°F and 63°C. Keep warm.

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   9. Meanwhile, heat 1 tablespoon oil in another skillet over medium heat. Brown the yuca cakes for 3 to 4 minutes per side until crisp and golden. If you prefer to finish them in the oven, place them on a greased tray and bake at 400°F and 200°C for 12 to 15 minutes, flipping halfway through.

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    10. For the warm salad, heat the remaining tablespoon of oil in a skillet. Add the sweet corn and red bell pepper and sauté for 3 minutes. Add the remaining scallions and cook 2 minutes more.

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    11. Remove the warm salad from the heat and toss with the fresh cilantro and lime juice. Adjust salt if needed.

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    12. Serve the pork medallions topped with the cape gooseberry and guasca sauce, alongside the yuca cakes and the warm sweet corn salad.

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    13. If you want to reheat the full dish, warm it in the oven at 325°F and 160°C for 10 to 12 minutes, covering the pork so it does not dry out.