Cuban Braised Pork with Sour Orange, Creamy Malanga and Warm Corn Salad

Instructions

1. 1

   1. Season the pork shoulder with 1 teaspoon salt, 1/4 teaspoon black pepper, oregano, and cumin. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a heavy pot or Dutch oven over medium-high heat for 2 minutes. Add 2 tablespoons olive oil and brown the pork in batches for 6 to 8 minutes, until colored on several sides. Remove and set aside.

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   3. In the same pot, reduce to medium heat and add the onion, half of the green bell pepper, and the garlic. Cook for 4 to 5 minutes, stirring, until the onion softens.

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   4. Stir in the crushed tomato and cook 2 minutes more. Pour in the sour orange juice and the chicken broth or water, scraping the bottom of the pot to loosen the browned bits.

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   5. Return the pork to the pot, add the bay leaf, partially cover, and cook over low heat for 55 to 60 minutes, until the pork is tender and the sauce is lightly thickened. Stir once or twice during cooking. If you prefer to use the oven, cook covered at 325°F/160°C for 1 hour and 15 minutes.

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   6. While the pork cooks, place the malanga in a pot with the water for boiling and 1/4 teaspoon salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes until very tender.

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   7. Drain the malanga and mash it with 1 tablespoon olive oil, 2 to 4 tablespoons of the hot cooking liquid if needed, and a pinch of salt and pepper, until creamy but still substantial. Keep warm.

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   8. For the warm salad, heat a skillet over medium heat for 1 minute. Add the remaining tablespoon of olive oil, the corn, red bell pepper, and the rest of the green bell pepper. Sauté for 4 to 5 minutes until the corn is hot and the pepper is just tender.

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   9. Add the vinegar, cilantro, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper to the skillet. Toss for 30 seconds and remove from the heat.

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    10. Discard the bay leaf from the pork and adjust salt if needed. Serve a layer of creamy malanga on each plate, spoon the pork and sauce over it, and finish with the warm corn salad on the side. If desired, let it rest for 3 minutes before serving so the juices settle.