Honduran Pork in Roasted Pineapple and Chile Guaro Sauce with Yuca Cakes and Fresh Cabbage Salad

Name: Honduran Pork in Roasted Pineapple and Chile Guaro Sauce with Yuca Cakes and Fresh Cabbage Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.3 lb boneless pork chops; 2 cups fresh pineapple; 2 cups ripe tomatoes; 1 tbsp chile guaro pepper; 1 cup red bell pepper; 1 cup white onion; 5 cloves garlic; 1/2 cup fresh cilantro; 4 tbsp lime juice; 1 tsp annatto powder; 1/2 tsp ground cumin; 1 3/4 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 1 1/2 lb peeled yuca; 1 large egg; 1/3 cup corn flour; 1/2 cup dry grated cheese; 4 cups green cabbage; 1/2 cup radishes; 1 tbsp white vinegar; 1 tbsp brown sugar; 3/4 cup water or broth

An original Honduran-inspired dish featuring seared pork chops finished in a sweet-savory sauce of roasted pineapple, tomato, chile guaro, and cilantro. It is served with crispy yuca cakes and a fresh cabbage, radish, and lime salad for brightness and contrast.

30 minPrep

45 minCook

75 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

600 g boneless pork chops (en 4 pieces)
300 g fresh pineapple (diced medium)
300 g ripe tomatoes (partidos a the mitad)
10 g chile guaro pepper (finely chopped, ajustar to taste)
120 g red bell pepper (in strips finas)
150 g white onion (media diced for the sauce and media fileteada for the ensalada)
15 g garlic (chopped)
20 g fresh cilantro (chopped)
60 ml lime juice (divided)
5 g annatto powder (for color and sabor)
2 g ground cumin
10 g salt (or to taste, divided)
3 g black pepper (divided)
45 ml vegetable oil (divided)
700 g peeled yuca (en trozos)
1 unit egg (beaten)
40 g corn flour (for ligar the tortitas)
50 g dry grated cheese (optional pero recomendado)
200 g green cabbage (finely grated)
80 g radishes (sliced finas)
15 ml white vinegar
12 g brown sugar
180 ml water or broth (for ajustar the sauce)

Nutrition facts

per serving

620 kcal

Calories

34 g

Protein

46 g

Carbs

33 g

Fat

5 g

Fiber

41 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

DairyEggs

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the pineapple and tomatoes on a tray, add 1 tablespoon vegetable oil, a pinch of salt, and a little black pepper. Roast for 18 to 20 minutes, until the pineapple has golden edges and the tomatoes are very soft.
2
Meanwhile, place the yuca in a pot with enough water and 1 teaspoon salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove the fibrous core if needed, and mash while still hot.
3
Season the pork chops with annatto, ground cumin, half of the garlic, 2 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the other components.
4
For the salad, combine the green cabbage, radishes, and half of the sliced onion in a bowl. Add the white vinegar, 2 tablespoons lime juice, brown sugar, a pinch of salt, and a little black pepper. Mix well and set aside so it softens slightly.
5
For the yuca cakes, mix the mashed yuca with the beaten egg, corn flour, grated dry cheese, 1 tablespoon chopped cilantro, a pinch of salt, and black pepper. Shape into 8 compact medium-thick cakes.
6
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Brown the yuca cakes for 3 to 4 minutes per side, until crisp and golden. Remove and keep warm.
7
In the same skillet, add 1 more tablespoon vegetable oil and sear the pork chops over medium-high heat for 3 to 4 minutes per side, until nicely browned. Transfer to a plate.
8
Blend the roasted pineapple, roasted tomatoes, and water or broth until you have a slightly rustic sauce.
9
In the skillet where you browned the pork, sauté the remaining diced onion, red bell pepper, remaining garlic, and chile guaro for 3 minutes. Pour in the blended sauce, add another pinch of salt, and cook for 5 minutes over medium heat, stirring occasionally.
10
Return the pork chops to the skillet, cover, and cook for 8 to 10 minutes over medium-low heat, or until the pork reaches a safe internal temperature of 63 °C / 145 °F. Turn off the heat, add the remaining cilantro, and finish with 1 tablespoon lime juice for freshness.
11
Serve one pork chop with plenty of roasted pineapple sauce, two yuca cakes, and a portion of fresh cabbage salad on the side.

Chef tips

If the yuca mixture feels too wet, add 1 to 2 extra tablespoons of corn flour so the cakes hold their shape better. For a smokier sauce, let some pineapple edges caramelize deeply in the oven.

Substitutions

You can use pork loin medallions instead of pork chops. If chile guaro is unavailable, use jalapeño or serrano in a smaller amount. Dry cheese can be replaced with firm crumbled fresh cheese, though the flavor will be milder.

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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