Ecuadorian Pork in Tree Tomato and Beer Sauce with Soft Hominy and Cheese Cake

Instructions

1. 1

   1. Preheat the oven to 375°F / 190°C. Grease a medium baking dish or small pan with a little butter.

2. 2

   2. Season the pork chops with 4 g salt, black pepper, cumin, and half of the minced garlic. Rub 1 teaspoon of annatto paste over the meat as well and let it rest for 10 minutes while you prepare the rest.

3. 3

   3. In a large bowl, combine the cooked hominy, fresh cheese, milk, eggs, melted butter, fine cornmeal, white onion, 4 g salt, and baking powder. Lightly mash part of the hominy with a spoon so the cake holds together while still keeping some texture.

4. 4

   4. Pour the hominy mixture into the greased dish and bake at 375°F / 190°C for 30 to 35 minutes, until set and lightly golden on top.

5. 5

   5. While the cake bakes, heat the vegetable oil in a wide skillet over medium-high heat. Brown the pork chops for 3 to 4 minutes per side until nicely colored. Remove and set aside on a plate.

6. 6

   6. In the same skillet, lower to medium heat and sauté the red onion, red bell pepper, and remaining garlic for 4 minutes. Add the remaining teaspoon of annatto paste and cook for 30 seconds more.

7. 7

   7. Stir in the chopped tree tomato, lager beer, chicken broth, and grated panela. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the fruit softens and the sauce reduces slightly.

8. 8

   8. Return the pork chops to the skillet, cover partially, and cook over medium-low heat for 10 to 12 minutes, or until the pork reaches a safe internal temperature of 145°F / 63°C. Add the chopped cilantro and adjust salt if needed.

9. 9

   9. Let the hominy cake rest for 5 minutes after removing it from the oven. Cut into portions.

10. 10

    10. Serve each portion of soft hominy and cheese cake with one pork chop and plenty of tree tomato and beer sauce spooned over the top.