Dominican Pork in Caramelized Pineapple and Sweet Pepper Sauce with Garlic-Toasted Cassava Flatbread

Instructions

1. 1

   1. Season the pork with 1 teaspoon of the salt, black pepper, cumin, oregano, and half of the minced garlic. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet or Dutch oven over medium-high heat. Add 2 tablespoons of vegetable oil and brown the pork in batches for 6 to 8 minutes, until nicely colored on the outside. Transfer to a plate.

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   3. In the same skillet, add the remaining tablespoon of oil, the red onion, and the sweet peppers. Cook for 4 minutes until softened. Stir in the rest of the garlic and cook 30 seconds more.

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   4. Add the fresh pineapple and brown sugar. Cook for 4 to 5 minutes, stirring, until the pineapple lightly caramelizes around the edges.

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   5. Add the tomato paste, orange juice, apple cider vinegar, and water. Mix well, scraping up any browned bits from the bottom of the pan, and cook for 2 minutes to bring the sauce together.

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   6. Return the pork to the skillet along with any collected juices. Reduce to medium heat, cover partially, and cook for 18 to 20 minutes, or until the pork is tender and reaches a safe internal temperature of 145°F (63°C). Adjust with the remaining salt to taste.

7. 7

   7. Meanwhile, preheat the oven to 375°F (190°C). Place the cassava flatbread on a baking tray, brush it with melted butter, and sprinkle with a little of the cilantro and a pinch of salt. Bake for 6 to 8 minutes until toasted and crisp.

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   8. Turn off the heat for the pork, add the remaining cilantro, and toss gently. Serve the pork with its caramelized pineapple sauce alongside the garlic-toasted cassava flatbread.

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   9. If you want a slightly thicker sauce, cook uncovered for 2 to 3 more minutes before serving; if you prefer it looser, add a small splash of extra water and stir.