Dominican Coffee and Sour Orange Braised Pork with Mini Yuca Mash and Pickled Red Onion

Instructions

1. 1

   1. In a bowl, season the pork cubes with half of the crushed garlic, the dried oregano, 6 g salt (about 1 tsp), 1 g black pepper (about 1/2 tsp), and half of the sour orange juice. Mix well and marinate for 20 minutes in the refrigerator.

2. 2

   2. While the pork marinates, make the pickled onion: place half of the red onion, thinly sliced, in a small container and mix it with the white vinegar, sugar, 2 g salt (about 1/3 tsp), and 60 ml (1/4 cup) water. Set aside.

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   3. Heat a heavy pot or Dutch oven over medium-high heat with half of the vegetable oil. Brown the pork in batches for 6 to 8 minutes, until nicely colored. Remove and set aside.

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   4. In the same pot, add the remaining vegetable oil. Sauté the remaining red onion, the sweet peppers, and the rest of the garlic for 3 minutes. Add the tomato paste and chopped tomato, and cook 2 more minutes to deepen the flavor.

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   5. Return the pork to the pot. Add the strong black coffee, water or broth, bay leaf, the remaining sour orange juice, 2 g salt (about 1/3 tsp), and the rest of the black pepper. Stir, partially cover, and cook over medium-low heat for 55 to 65 minutes, until the pork is very tender and the sauce has thickened.

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   6. While the pork braises, cook the yuca in a large pot with enough water and a pinch of salt for 25 to 30 minutes, until tender. Drain and remove any tough inner fibers if needed.

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   7. Place the hot yuca in a large bowl and mash it with the butter, warm milk, and a pinch of salt until you get a rustic, smooth mash. Fold in half of the fresh cilantro. Keep warm.

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   8. When the pork is tender, taste the sauce and adjust the salt if needed. Cook uncovered for 5 additional minutes if you want a thicker sauce. Remove the bay leaf and stir in the remaining fresh cilantro.

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   9. To serve, place a base of yuca mash on each plate, top with the braised pork and plenty of sauce, and finish with the drained pickled red onion on top.

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    10. If you want to keep the dish warm before serving, you can cover it and hold it in an oven at 200 °F / 95 °C for up to 15 minutes.