Creole Pork in Tangy Guava and Sweet Pepper Sauce with Soft Yuca Mash and Warm Cabbage Salad

Instructions

1. 1

   1. Season the pork loin cubes with 1 teaspoon salt, black pepper, ground cumin, and annatto. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the yuca in a pot with enough water and a pinch of salt. Cook over medium heat for 25 to 30 minutes, until very tender. Remove the fibrous cores if needed and keep warm.

3. 3

   3. Meanwhile, cut the tart guavas and scoop out the pulp. Blend the pulp with 200 ml (3/4 cup plus 1 tbsp) chicken broth or water until smooth. Strain the mixture to remove any remaining seeds and set aside.

4. 4

   4. Heat 1 tablespoon vegetable oil in a wide skillet or braising pan over medium-high heat. Brown the pork in batches for 6 to 8 minutes, turning to sear on all sides. Remove and set aside.

5. 5

   5. In the same skillet, add the remaining tablespoon of oil, half of the scallions, the tomato, sweet pepper, and garlic. Sauté for 5 minutes until the tomato breaks down and forms a fragrant base.

6. 6

   6. Add the strained guava sauce, grated panela, white vinegar, and the remaining 200 ml (3/4 cup plus 1 tbsp) broth. Stir well and cook for 3 minutes.

7. 7

   7. Return the pork to the skillet, reduce to medium-low heat, cover partially, and cook for 25 to 30 minutes, stirring occasionally, until the pork is tender and the sauce thickens. If you prefer to finish it in the oven, transfer everything to an oven-safe dish and bake at 350°F / 175°C for 20 minutes.

8. 8

   8. For the soft yuca mash, mash the hot yuca with the milk and 1 tablespoon butter until rustic and creamy. Adjust with a little salt if needed. Keep warm.

9. 9

   9. In another skillet, melt the remaining tablespoon of butter. Add the cabbage, carrot, and reserved scallions. Sauté for 4 to 5 minutes over medium heat until tender but still slightly crisp. Add a pinch of salt and toss with half of the cilantro.

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    10. Serve a base of soft yuca mash, place the pork with plenty of tangy guava sauce on top or alongside, and finish with the warm cabbage salad. Sprinkle with the remaining cilantro before serving.