Honduran Pork in Roasted Pineapple, Chile Guaro and Cilantro Sauce with Yuca Patties and Purple Cabbage Salad

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the pineapple on a baking tray, toss it with 1 tablespoon vegetable oil, a pinch of salt, and half of the chile guaro. Roast for 18 minutes, turning halfway through, until golden on the edges.

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   2. While the pineapple roasts, cook the yuca in a pot with enough water and 1 teaspoon salt for 20 to 25 minutes, until very tender. Drain, remove the fibrous core if needed, and mash while still hot.

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   3. Mix the mashed yuca with the egg, corn flour, grated dry cheese, 1 tablespoon chopped cilantro, and a pinch of black pepper. Shape into 8 compact patties and set aside.

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   4. Season the pork medallions with annatto, cumin, oregano, 1 teaspoon salt, black pepper, and 1 tablespoon lime juice. Let them rest for 10 minutes.

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   5. For the salad, combine the purple cabbage, cucumber, half of the white onion sliced thin, tomato, 2 tablespoons lime juice, 1 tablespoon cilantro, and a pinch of salt. Toss well and chill until serving.

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   6. Remove the pineapple from the oven. Blend the roasted pineapple with the remaining chile guaro, half of the garlic, 60 ml / 1/4 cup water or broth, and the honey until smooth and thick but pourable.

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   7. Heat 1 tablespoon vegetable oil and the butter in a wide skillet over medium heat. Add the remaining chopped white onion and the rest of the garlic; cook for 2 to 3 minutes until softened. Add the blended sauce and cook for 5 minutes, stirring. Adjust with the remaining water or broth and salt if needed.

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   8. In another large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Brown the yuca patties for 3 to 4 minutes per side until crisp and deeply golden. Keep warm.

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   9. In the same skillet or another pan, heat the last tablespoon of vegetable oil over medium-high heat. Sear the pork medallions for 3 to 4 minutes per side, depending on thickness, until well browned and they reach a safe internal temperature of 63 °C / 145 °F. Let them rest for 3 minutes.

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    10. Return the pork to the skillet with the roasted pineapple sauce and cook for 2 more minutes so the flavors come together. Turn off the heat and add the remaining chopped cilantro and a few drops of the remaining lime juice.

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    11. Serve 2 pork medallions per plate with plenty of roasted pineapple sauce, 2 yuca patties on the side, and a portion of purple cabbage salad. If desired, finish with a little more fresh cilantro on top.