Dominican Pork in Tamarind, Sweet Pepper and Oregano Sauce with Golden Mangú

Instructions

1. 1

   1. In a bowl, season the pork with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon oregano, the cumin, sweet paprika, half of the garlic, and the apple cider vinegar. Mix well and let rest for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, place the green plantains in a pot with enough of the listed 360 ml of water, adding extra water if needed to cover them. Add 1/2 teaspoon salt and cook over medium heat until tender, 18 to 20 minutes.

3. 3

   3. Heat 2 tablespoons vegetable oil in a deep skillet or Dutch oven over medium-high heat. When hot, brown the pork in batches for 6 to 8 minutes, turning to sear all sides. Remove and reserve.

4. 4

   4. In the same skillet, add the remaining tablespoon of oil, the red onion, sweet peppers, and the rest of the garlic. Sauté for 3 to 4 minutes until the onion softens. Stir in the tomato paste and cook 1 minute more.

5. 5

   5. Mix the tamarind concentrate with 240 ml (1 cup) water. Pour this into the skillet, add the remaining oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Return the pork to the skillet, partially cover, and cook over medium-low heat for 25 to 30 minutes, until tender and the sauce thickens slightly.

6. 6

   6. Drain the cooked plantains and mash them immediately with the butter, warm milk, 120 ml (1/2 cup) hot water, and the remaining salt until smooth. Adjust with a little more hot water if you want a creamier texture.

7. 7

   7. Heat a nonstick skillet or griddle over medium heat. Shape the mangú into 4 portions and brown them for 2 minutes per side to create a light crust. If preferred, you can do this in the oven at 400 °F / 200 °C for 8 minutes on a lightly oiled tray.

8. 8

   8. Serve a base of golden mangú on each plate, top with the pork and its tamarind sauce, and finish with chopped fresh cilantro. Serve hot.