Creole Pork in Sour Guava and Cumin Sauce with Creamy Yuca Rice and Warm Green Bean Salad

Instructions

1. 1

   1. Season the pork with 4 g (about 3/4 tsp) salt, 1 g (1/4 tsp) pepper, half of the cumin, and the annatto. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. For the sauce base, place the sour guavas in a small saucepan with 150 ml (2/3 cup) of the chicken broth or water. Cook over medium heat for 10 minutes, until very soft. Blend with the cooking liquid and strain if you want a smoother sauce.

3. 3

   3. Heat 1 1/2 tbsp vegetable oil in a wide pot over medium-high heat. Brown the pork for 6 to 8 minutes, working in batches if needed so it does not steam. Remove and set aside.

4. 4

   4. In the same pot, reduce to medium heat and add the scallions, tomato, and garlic. Cook for 4 minutes until the tomato softens. Stir in the remaining cumin, grated panela, cane vinegar, and the blended guava pulp.

5. 5

   5. Return the pork to the pot and add the remaining 250 ml (1 cup) chicken broth or water. Stir, partially cover, and cook over low heat for 25 minutes, until the pork is tender and the sauce thickens. Adjust with the remaining salt and pepper to taste.

6. 6

   6. Meanwhile, cook the yuca in enough water for 12 to 15 minutes until tender. Drain well and remove any tough inner fiber.

7. 7

   7. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add the white rice and sauté for 1 minute. Stir in the light coconut milk, 240 ml (1 cup) water, a pinch of salt, and the cooked yuca. Once boiling, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender and creamy. Turn off the heat, add half of the cilantro, and let rest for 5 minutes.

8. 8

   8. For the warm salad, boil the green beans for 4 minutes in water with a pinch of salt until tender-crisp. Drain.

9. 9

   9. Heat 1/2 tbsp vegetable oil in a skillet over medium heat. Sauté the red onion for 2 minutes, add the green beans, and cook 2 minutes more. Remove from the heat and toss with the lime juice and the remaining cilantro.

10. 10

    10. Serve the creamy yuca rice as the base, spoon the pork with plenty of sour guava sauce over or beside it, and accompany with the warm green bean salad. If you want to keep it warm before serving, hold the dish covered at 160 °F / 70 °C for a short time without continuing to cook it.