Creole Pork in Tart Guava and Scallion Sauce with Soft Yuca Hominy and Toasted Corn

Instructions

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   1. Season the pork with 4 g (3/4 tsp) salt, black pepper, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Blend the tart guava with 180 ml (3/4 cup) of the broth and the vinegar until smooth. For a finer sauce, strain it. Set aside.

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   3. In a medium pot, cook the yuca with enough water and 1 g (1/4 tsp) salt over medium heat for 20 to 25 minutes, until very tender. Drain and remove the woody core if needed.

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   4. Meanwhile, heat the vegetable oil and annatto in a wide skillet or shallow pot over medium-high heat. Brown the pork for 6 to 8 minutes, working in batches if needed, until nicely colored. Remove and set aside.

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   5. In the same skillet, add the white onion, the white part of the scallions, and the garlic. Sauté for 3 minutes. Add the tomato, bay leaf, and 2 g (1/2 tsp) salt; cook for 6 to 8 minutes until it forms a light hogao.

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   6. Return the pork to the skillet. Add the guava mixture, panela, and the remaining 240 ml (1 cup) broth. Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 25 minutes, stirring occasionally, until the pork is tender and the sauce is glossy.

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   7. For the soft hominy-style mash, mash the hot yuca with the butter and milk until rustic and creamy. Stir in 160 g (1 cup) of the sweet corn and 1 g (1/4 tsp) salt. Cook over low heat for 2 to 3 minutes, stirring, until well combined. Keep warm.

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   8. In a small dry skillet, toast the remaining 60 g (1/2 cup) sweet corn for 4 to 5 minutes over medium heat, stirring often, until lightly browned in spots.

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   9. Taste the pork sauce and adjust with the remaining salt if needed. Add the green part of the scallions and half of the cilantro; cook 1 minute more.

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    10. Spoon a base of the soft yuca and corn mash onto each plate. Top with the pork and plenty of sauce. Finish with the toasted corn and the remaining fresh cilantro.

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    11. If you prefer a lightly baked presentation, transfer the mash to an oven-safe dish and warm it for 10 minutes at 180 °C / 350 °F before serving.

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    12. Serve hot.