Honduran Pork in Roasted Pineapple, Chile Guaro and Cilantro Sauce with Malanga Tostones

Instructions

1. 1

   1. In a bowl, combine the pork loin with 40 ml (2 tbsp + 2 tsp) sour orange juice, ground annatto, cumin, 6 g (1 tsp) salt, black pepper, and 2 minced garlic cloves. Let it marinate for 15 minutes while you prepare the rest.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Place the pineapple, tomato, and half of the onion on a tray. Add 1 tbsp vegetable oil and a pinch of salt, toss well, and roast for 18 to 20 minutes until the pineapple is caramelized and the tomato is soft.

3. 3

   3. Meanwhile, place the malanga in a pot with the water, 1 tsp salt, and the lime juice. Bring to a boil and cook for 12 to 15 minutes, until just tender but still firm. Drain and let rest for 5 minutes.

4. 4

   4. Transfer the roasted pineapple, tomato, roasted onion, 2 garlic cloves, chile guaro, grated panela, and chicken broth to a blender. Blend until you have a thick, fairly smooth sauce.

5. 5

   5. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side until browned. Transfer to a plate.

6. 6

   6. In the same skillet, add 1 tbsp vegetable oil and sauté the remaining onion with the remaining 2 garlic cloves for 2 minutes. Pour in the blended sauce and cook for 5 minutes, stirring occasionally. Add the remaining sour orange juice and half of the chopped cilantro.

7. 7

   7. Return the pork to the skillet with the sauce, reduce to medium heat, and cook for 10 to 12 minutes, or until the pork is fully cooked and the sauce is glossy. Adjust with the remaining salt if needed.

8. 8

   8. For the malanga tostones, heat a shallow layer of oil in a skillet to 175 °C / 350 °F. Fry the malanga slices for 3 minutes per side until they begin to turn golden. Remove, drain, and carefully flatten them between two flat surfaces.

9. 9

   9. Fry the flattened malanga again for 2 to 3 minutes more, until crisp and deeply golden. Drain on paper towels and season with a pinch of salt.

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    10. Serve the pork medallions with plenty of roasted pineapple sauce and finish with the remaining fresh cilantro. Accompany with the hot malanga tostones.