Creole Pork in Tree Tomato and Panela Sauce with Soft Cassava Cake and Avocado Radish Salad

Instructions

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   1. Place the cassava in a pot with enough water and 4 g (3/4 tsp) salt. Cook over medium heat for 20 to 25 minutes until very tender. Drain, remove the woody core if present, and mash while hot with the butter, egg, queso costeño, and half of the cilantro until smooth.

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   2. Shape the cassava mixture into one round cake about 7 inches / 18 cm wide and 3/4 inch / 2 cm thick. Set aside.

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   3. Season the pork with 1 tsp cumin, 1 tsp annatto powder, 1/2 tsp salt, and black pepper.

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   4. Heat 2 tbsp vegetable oil in a wide skillet or shallow pot over medium-high heat. Brown the pork for 6 to 8 minutes, turning to sear all sides. Remove and set aside.

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   5. In the same skillet, add the scallions, ripe tomato, and garlic. Cook for 5 minutes over medium heat until a light hogao forms.

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   6. Add the chopped tree tomato, grated panela, and chicken broth or water. Cook for 3 minutes, then carefully blend until smooth. Return the sauce to the skillet.

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   7. Add the pork back to the sauce and cook over medium-low heat for 20 minutes, partially covered, until the meat is tender and the sauce is slightly thickened. Adjust with the remaining salt to taste.

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   8. Meanwhile, heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Cook the cassava cake for 4 to 5 minutes per side until golden outside and soft inside. If you prefer to finish it in the oven, bake it at 375°F / 190°C for 10 minutes after browning.

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   9. In a bowl, combine the avocado, radishes, lime juice, and the remaining cilantro. Season with a pinch of salt.

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    10. Serve a portion of pork with plenty of sauce, add a wedge of the soft cassava cake, and finish with the avocado and radish salad on the side.