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 pork loin; 2 cups fresh pineapple; 1.5 lb yuca; 5 cups green cabbage; 1 cup ripe tomato; 1 cup red bell pepper; 1 cup white onion; 1 tbsp garlic; 2 tsp chile guaro pepper; 0.5 cup fresh cilantro; 3 tbsp lime juice; 1 tsp ground annatto; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 1 large egg; 0.25 cup corn flour; 5 tbsp vegetable oil; 1 tbsp white vinegar; 1 tbsp brown sugar; 2 tsp salt; 0.5 tsp black pepper; 0.5 cup water

An original recipe inspired by Honduran flavors: seared pork medallions finished in a sweet-savory sauce of roasted pineapple, tomato, bell pepper, and chile guaro, served with crispy yuca cakes and a fresh cabbage salad with lime and cilantro.

30 minPrep

45 minCook

75 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

600 g pork loin (cut en 8 medallones)
300 g fresh pineapple (diced small)
700 g yuca (pelada and en trozos)
250 g green cabbage (finely grated)
200 g ripe tomato (chopped)
120 g red bell pepper (in strips finas)
150 g white onion (the mitad en pluma and the mitad chopped)
15 g garlic (chopped finely)
10 g chile guaro pepper (without semillas and chopped; ajustar to taste)
20 g fresh cilantro (chopped)
45 ml lime juice (freshly squeezed)
4 g ground annatto (divided)
2 g ground cumin
1 g dried oregano
50 g egg (beaten)
30 g corn flour (for ligar the tortitas)
75 ml vegetable oil (divided)
15 ml white vinegar
12 g brown sugar
12 g salt (or to taste, divided)
3 g black pepper (or to taste)
120 ml water (for ajustar the sauce)

Nutrition facts

per serving

585 kcal

Calories

34 g

Protein

39 g

Carbs

32 g

Fat

5 g

Fiber

34 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

Eggs

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the pineapple, tomato, and bell pepper on a tray; add 1 tablespoon vegetable oil, half of the garlic, the brown sugar, and a pinch of salt. Toss well and roast for 18 to 20 minutes, until the pineapple is browned on the edges and the tomato is soft.
2
2. While the vegetables roast, cook the yuca in a pot with enough water and 1 teaspoon salt for 20 to 25 minutes, until very tender. Drain, remove the tough center fibers, and mash in a bowl.
3
3. Add the beaten egg, corn flour, 1 tablespoon cilantro, 1/2 teaspoon annatto, 1/4 teaspoon black pepper, and mix until you have a firm dough. Shape into 8 medium cakes and set aside.
4
4. Season the pork medallions with 1 teaspoon salt, cumin, oregano, the remaining annatto, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the salad.
5
5. For the salad, combine the cabbage, sliced onion, 2 tablespoons lime juice, white vinegar, 2 tablespoons cilantro, and a pinch of salt. Massage lightly with your hands and let it rest so it softens slightly.
6
6. Remove the tray from the oven. Transfer the pineapple, tomato, bell pepper, and their juices to a blender or food processor. Add the chile guaro and water, then blend into a rustic but smooth sauce.
7
7. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Brown the yuca cakes for 3 to 4 minutes per side, until crisp and deeply colored. Transfer to a paper towel-lined plate.
8
8. In the same skillet, add 1 more tablespoon vegetable oil if needed and sear the pork medallions for 2 to 3 minutes per side. Lower the heat to medium, add the chopped onion and remaining garlic, and cook 2 minutes more.
9
9. Pour the blended sauce over the pork, stir gently, and cook for 8 to 10 minutes over medium heat, until the sauce thickens slightly and the pork reaches a safe internal temperature of 63 °C / 145 °F. Turn off the heat and add the remaining tablespoon of lime juice.
10
10. Serve 2 pork medallions per portion with plenty of roasted pineapple sauce, 2 yuca cakes on the side, and a portion of fresh cabbage salad on top or alongside. Finish with the remaining cilantro if desired.

Chef tips

For a deeper sauce, let some of the pineapple cubes caramelize well on the tray before blending. If the yuca mixture feels too wet, add an extra tablespoon of corn flour to help shape the cakes.

Substitutions

You can substitute pork loin with thick pork shoulder steaks. If chile guaro is unavailable, use a smaller amount of jalapeño or serrano. Honduran culantro can be replaced with regular cilantro depending on availability.

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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