Dominican Pork in Young Pigeon Pea and Sour Orange Sauce with Toasted Cassava Flatbread

Instructions

1. 1

   1. Season the pork loin with 1 teaspoon salt, black pepper, half of the dried oregano, cumin, half of the garlic, and 60 ml (1/4 cup) of sour orange juice. Mix well and let it rest for 15 minutes in the refrigerator.

2. 2

   2. Heat a wide pot or Dutch oven over medium-high heat. Add the vegetable oil and brown the pork in batches for 5 to 7 minutes, until colored on several sides. Remove and set aside.

3. 3

   3. In the same pot, reduce to medium heat and add the red onion, sweet peppers, and remaining garlic. Sauté for 3 minutes until softened and fragrant.

4. 4

   4. Stir in the chopped tomato, tomato paste, and remaining oregano. Cook for 4 minutes, stirring, until a thick, glossy base forms.

5. 5

   5. Return the pork to the pot. Add the cooked young pigeon peas, remaining sour orange juice, and hot chicken broth or water. Mix well and taste the liquid; adjust with the remaining salt if needed.

6. 6

   6. When it reaches a gentle boil, partially cover and cook over medium-low heat for 30 minutes, stirring once or twice, until the pork is tender and the sauce is slightly thickened.

7. 7

   7. Meanwhile, preheat the oven to 190°C / 375°F. Place the cassava flatbread on a tray, brush it with melted butter, and toast for 6 to 8 minutes, turning once, until crisp and lightly golden at the edges.

8. 8

   8. Turn off the heat and add the chopped fresh cilantro. Let it rest for 2 minutes so the flavors can settle.

9. 9

   9. Serve the pork with its young pigeon pea sauce alongside the toasted cassava flatbread for breaking and dipping into the sauce.