Dominican Pork in Roasted Pineapple-Rum Sauce with Garlic Cassava Mash and Warm Cabbage Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the pineapple on a baking tray, toss it with 1 tablespoon vegetable oil and a pinch of salt, and roast for 18 to 20 minutes until golden around the edges. Set aside.

2. 2

   2. Season the pork with half of the salt, half of the black pepper, 1 teaspoon oregano, half of the chopped garlic, and 1 tablespoon lime juice. Mix well and let it rest for 10 minutes while you prepare the other ingredients.

3. 3

   3. Heat 1 tablespoon vegetable oil in a pot or deep skillet over medium-high heat. Brown the pork in batches for 5 to 7 minutes, turning so it colors on several sides. Remove and set aside.

4. 4

   4. In the same pot, add the remaining tablespoon of vegetable oil, half of the red onion, and the sweet peppers. Sauté for 3 minutes. Add the remaining garlic and cook 30 seconds more.

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   5. Stir in the crushed tomato, remaining oregano, orange juice, and dark rum. Cook for 2 minutes so the alcohol reduces. Add the chicken broth, roasted pineapple, and the reserved pork.

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   6. Once it comes to a gentle boil, lower the heat, partially cover, and cook for 30 to 35 minutes, or until the pork is tender and the sauce is lightly thickened. Adjust with the remaining salt, black pepper, and 1 tablespoon lime juice.

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   7. While the pork cooks, place the cassava in a pot with enough water and a pinch of salt. Cook over medium-high heat for 20 to 25 minutes until very soft. Drain and remove the woody core if present.

8. 8

   8. Mash the hot cassava with the butter, warm milk, and a little of the cooking liquid if needed to loosen it. Season with a pinch of salt and mix until rustic but creamy.

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   9. In a large skillet over medium heat, cook the remaining red onion, green cabbage, and carrot with 1 tablespoon of the pork sauce liquid for 3 to 4 minutes. Add the white vinegar and cook 1 minute more, keeping the salad warm and slightly crisp.

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    10. Serve a portion of cassava mash, place the pork with its pineapple-rum sauce on top or alongside, and add the warm cabbage salad. Finish with fresh chopped cilantro over everything.