Colombian Pork in Tangy Guava and Cumin Sauce with Creamy Yuca Mote and Warm Cabbage Salad

Instructions

1. 1

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

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   2. For the sauce, blend the tart guava with 240 ml (1 cup) of the chicken broth or water until smooth. If you want a finer texture, strain it to remove fibers. Set aside.

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   3. Heat a large pot or deep skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) vegetable oil and the annatto. Brown the pork in batches for 5 to 7 minutes until nicely colored. Remove and reserve.

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   4. In the same pot, lower the heat to medium and add the remaining vegetable oil. Sauté the tomato, scallions, and garlic for 4 to 5 minutes, stirring, until the tomato softens and forms a light stew base.

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   5. Stir in the remaining cumin, the grated panela, and the blended guava mixture. Pour in the remaining 260 ml (1 cup plus 1 tbsp) chicken broth or water, mix well, and cook for 3 minutes.

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   6. Return the pork to the pot, partially cover, and cook over medium-low heat for 30 to 35 minutes, stirring occasionally, until the meat is tender and the sauce is slightly thickened. Adjust with the remaining salt to taste.

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   7. Meanwhile, place the yuca in a medium pot with enough water to cover. Cook over medium-high heat for 20 to 25 minutes until very tender. If preferred, you can also cook it covered in the oven at 375 °F / 190 °C in a baking dish with a little water for 35 to 40 minutes.

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   8. Drain the yuca, remove the central fibrous core if present, and mash it. Add the milk, butter, and half of the cilantro. Cook over low heat for 3 minutes while mixing until you get a creamy mote-like texture.

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   9. Add the sweet corn kernels to the creamy yuca mote and cook 2 to 3 minutes more, until the corn is heated through and incorporated. Keep covered.

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    10. For the warm salad, heat a skillet over medium heat with any residual cooking fat from the stew or 1 extra teaspoon of oil if needed. Add the green cabbage and carrot, sauté for 3 minutes, add the cane vinegar or white vinegar, and cook 2 minutes more. They should be tender but still slightly crisp.

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    11. Serve a portion of creamy yuca mote on each plate, top or accompany it with the pork and plenty of tart guava sauce, and finish with the warm cabbage salad. Sprinkle the remaining fresh cilantro on top.

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    12. If you need to hold the dish warm before serving, keep the pork covered at 160 °F / 70 °C for up to 20 minutes so the sauce does not reduce too much.