Honduran Pork in Jocote Corona and Sweet Pepper Sauce with Coconut Cumin Rice and Golden Yuca

Name: Honduran Pork in Jocote Corona and Sweet Pepper Sauce with Coconut Cumin Rice and Golden Yuca
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb pork loin, cubed; 9 oz ripe jocote corona; 10.5 oz ripe tomatoes; 5 oz red sweet pepper; 5.5 oz white onion; 5 cloves garlic; 0.75 oz fresh cilantro; 1 tsp ground annatto; 1 tsp ground cumin; 5 tbsp sour orange; 2 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 1/4 cups white rice; 1 2/3 cups coconut milk; 1 cup water; 1 leaf bay leaf; 1.3 lb peeled yuca; 1.5 tbsp butter

An original dish inspired by Honduran flavors: seared pork cubes simmered in a velvety sauce of jocote corona, roasted tomato, and sweet pepper, served with gentle coconut cumin rice and pan-golden yuca. It balances fruity acidity, natural sweetness, and toasted notes in a comforting homemade meal.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin, cubed (1.2 inch)
250 g ripe jocote corona (without semillas)
300 g ripe tomatoes (whole)
150 g red sweet pepper (en trozos large)
160 g white onion (mitad for roasting and mitad chopped)
15 g garlic (pelado)
20 g fresh cilantro (chopped)
5 g ground annatto (for color and sabor)
4 g ground cumin (divided)
80 ml sour orange (juice fresh, divided)
12 g salt (or to taste, divided)
2 g black pepper (freshly ground)
45 ml vegetable oil (divided)
240 g white rice (enjuagado)
400 ml coconut milk (without sugar)
240 ml water (for the arroz)
1 unit bay leaf (for the arroz)
600 g peeled yuca (en bastones gruesos)
20 g butter (for dorar the yuca)

Nutrition facts

per serving

702 kcal

Calories

35 g

Protein

64 g

Carbs

34 g

Fat

5 g

Fiber

59 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven or oven-griddle to 425 °F / 220 °C. Place the tomatoes, half of the onion, and the red sweet pepper on a tray; roast for 18 to 20 minutes, until lightly charred and soft.
2
2. While the vegetables roast, mix the pork with 2 tablespoons sour orange juice, 1 teaspoon salt, black pepper, annatto, and 1/2 teaspoon cumin. Let rest for 10 minutes.
3
3. Place the yuca in a pot with enough water to cover and 1 teaspoon salt. Boil over medium heat for 18 to 20 minutes, until tender but not falling apart. Drain well and set aside.
4
4. For the sauce, blend the pitted jocote corona, roasted tomatoes, roasted sweet pepper, roasted onion, garlic, half of the cilantro, and 3 tablespoons water until thick and smooth.
5
5. Heat 2 tablespoons vegetable oil in a large skillet or braiser over medium-high heat. Brown the pork for 5 to 7 minutes, working in batches if needed, until seared on the outside. Remove and set aside.
6
6. In the same skillet, add the remaining chopped onion and cook for 2 minutes. Pour in the blended sauce and cook for 6 minutes over medium heat, stirring often, until it turns darker and fragrant.
7
7. Return the pork to the skillet, add the remaining sour orange juice and 120 ml / 1/2 cup water. Cover and cook over medium-low heat for 20 minutes, or until the pork is tender and the sauce is slightly thickened. Stir in the remaining cilantro at the end.
8
8. For the rice, heat 1 tablespoon vegetable oil in a medium pot. Add the rice and cook for 1 minute. Add the coconut milk, 240 ml / 1 cup water, bay leaf, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Once boiling, reduce the heat, cover, and cook for 16 to 18 minutes, until the liquid is absorbed. Let rest for 5 minutes and fluff with a fork.
9
9. Heat a wide skillet over medium heat with the butter. Brown the cooked yuca for 6 to 8 minutes, turning it, until golden and crisp on the edges.
10
10. Serve a portion of coconut cumin rice, top or side it with the pork and plenty of jocote corona sauce, and finish with the hot golden yuca.

Chef tips

If the jocote corona tastes very tart, add 1 to 2 tablespoons of the pork cooking liquid to round out the sauce without making it sweet. Do not overcook the yuca so it can brown properly in the skillet.

Substitutions

You can use boneless pork leg instead of pork loin. If you cannot find jocote corona, use a mix of firm red plum and a little extra sour orange juice, though the flavor will change. The butter for the yuca can be replaced with more vegetable oil for a dairy-free version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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