Honduran Pork in Roasted Pineapple and Chile Guaro Sauce with Yuca Patties and Purple Cabbage Slaw

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the pineapple, tomato, and half of the red bell pepper on a tray, toss with 1 tablespoon (15 ml) vegetable oil and the brown sugar, and roast for 18 minutes until the pineapple has browned edges.

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   2. Meanwhile, cook the yuca in a pot of water with 1 teaspoon salt for 20 to 25 minutes, until tender. Drain, remove any tough core fibers, and mash while still hot.

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   3. Mix the mashed yuca with the egg, corn flour, 1 tablespoon chopped cilantro, 1/4 cup chopped onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shape into 8 patties and set aside.

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   4. Season the pork medallions with cumin, annatto powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the garlic. Let rest for 10 minutes.

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   5. For the slaw, combine the purple cabbage with the remaining onion in thin slices, the rest of the red bell pepper, white vinegar, 2 tablespoons (30 ml) lime juice, 1 tablespoon cilantro, 1/2 teaspoon salt, and a pinch of black pepper. Set aside so it softens slightly.

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   6. Blend the roasted pineapple, roasted tomato, and roasted bell pepper with 1/4 cup water, the chile guaro, and a pinch of salt until you have a thick but pourable sauce.

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   7. Heat a large skillet over medium-high heat with 1 tablespoon (15 ml) vegetable oil. Sear the pork for 2 to 3 minutes per side until browned. Remove to a plate.

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   8. In the same skillet, add 1 tablespoon (15 ml) oil if needed and sauté the remaining garlic for 30 seconds. Pour in the blended sauce and cook for 4 minutes, stirring, until slightly thickened.

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   9. Return the pork to the skillet, add the remaining tablespoon of lime juice, and cook over medium heat for 6 to 8 minutes, or until the pork is fully cooked and reaches an internal temperature of 63 °C / 145 °F. Turn off the heat and let rest for 3 minutes.

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    10. While the pork finishes, heat a separate skillet over medium heat with the remaining tablespoon of vegetable oil. Cook the yuca patties for 3 to 4 minutes per side until golden and crisp.

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    11. Serve the pork medallions with plenty of roasted pineapple sauce, alongside the yuca patties and purple cabbage slaw. Finish with the remaining chopped cilantro on top.