Dominican Pork in Pineapple, Rum and Oregano Marinade with Toasted Cassava Flatbread and Warm Cabbage Salad

Instructions

1. 1

   1. In a large bowl, combine the crushed pineapple, dark rum, garlic, half of the dried Dominican oregano, sour orange juice, soy sauce, honey, salt, and black pepper. Add the cubed pork loin and 60 g (1/2 cup) of the red onion. Cover and marinate in the refrigerator for 20 minutes.

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   2. While the pork marinates, make the warm salad. Heat 15 ml (1 tbsp) vegetable oil in a wide skillet over medium heat. Sauté the remaining red onion and the sweet peppers for 3 to 4 minutes, until slightly softened.

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   3. Add the green cabbage, apple cider vinegar, and the remaining dried Dominican oregano. Cook for 4 to 5 minutes, stirring, until the cabbage is tender but still slightly crisp. Stir in the fresh cilantro, adjust salt if needed, and keep warm.

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   4. Preheat the oven to 190 °C / 375 °F. Place the cassava flatbread pieces on a tray. Brush or drizzle them with melted butter and bake for 6 to 8 minutes, until toasted and fragrant. Set aside.

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   5. Remove the pork from the marinade and reserve the marinade separately. Lightly pat the pork pieces dry so they brown better.

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   6. Heat the remaining vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the pork in batches for 6 to 8 minutes total, turning to sear all sides well.

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   7. Return all the pork to the skillet and pour in the reserved marinade. Cook over medium heat for 12 to 15 minutes, stirring occasionally, until the sauce reduces and glazes the meat. The pork should reach a safe internal temperature of 63 °C / 145 °F.

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   8. Let the pork rest for 3 minutes off the heat. Serve with the toasted cassava flatbread and the warm cabbage, red onion, and sweet pepper salad on the side.