Honduran Pork in Charred Pineapple and Annatto Sauce with Yuca Cakes and Avocado Chimol

Name: Honduran Pork in Charred Pineapple and Annatto Sauce with Yuca Cakes and Avocado Chimol
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.3 lb pork loin medallions; 9 oz fresh pineapple; 10.5 oz ripe tomatoes; 1 cup red bell pepper; 1 1/4 cups white onion; 4 cloves garlic; 1 tbsp annatto paste; 1 tsp ground cumin; 1/3 cup sour orange; 1/2 cup fresh culantro or cilantro; 1.5 lb peeled yuca; 1 unit egg; 1.75 oz dry grated cheese; 1/4 cup corn flour; 1 large avocado; 2 tbsp lime juice; 4 tbsp vegetable oil; 2 tsp salt; 1 tsp black pepper; 3/4 cup water or broth

An original dish inspired by Honduran flavors: seared pork medallions finished in a sweet-savory charred pineapple, annatto, tomato, and sweet pepper sauce, served with crispy yuca cakes and a fresh avocado, onion, and cilantro chimol.

30 minPrep

40 minCook

70 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g pork loin medallions (cut en 8 medallones)
250 g fresh pineapple (diced small)
300 g ripe tomatoes (partidos a the mitad)
120 g red bell pepper (in strips)
180 g white onion (the mitad for the sauce and the mitad for the chimol)
12 g garlic (chopped)
20 g annatto paste (for the sauce)
2 g ground cumin (divided)
80 ml sour orange (or mezcla of orange and lemon)
20 g fresh culantro or cilantro (chopped and divided)
700 g peeled yuca (en trozos)
1 unit egg (for ligar the tortitas)
50 g dry grated cheese (for the tortitas)
30 g corn flour (for dar estructura a the tortitas)
200 g avocado (diced)
30 ml lime juice (for the chimol)
60 ml vegetable oil (divided)
12 g salt (or to taste, divided)
3 g black pepper (divided)
180 ml water or broth (for ajustar the sauce)

Nutrition facts

per serving

640 kcal

Calories

35 g

Protein

42 g

Carbs

36 g

Fat

5 g

Fiber

37 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
1. Place the yuca in a pot with enough water and 1 teaspoon of 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.
2
2. Mix the mashed yuca with the egg, grated dry cheese, corn flour, 1 tablespoon chopped culantro, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, and a pinch of salt. Shape into 8 compact cakes. Set aside.
3
3. Season the pork medallions with 1 teaspoon salt, the remaining cumin, 1/2 teaspoon black pepper, and the sour orange juice. Let rest for 15 minutes.
4
4. While the pork rests, heat a griddle, cast-iron skillet, or grill over medium-high heat. Char the tomatoes, half of the onion, and the pineapple for 8 to 10 minutes, turning as needed, until they develop well-toasted spots. Char the bell pepper as well for 5 to 6 minutes until slightly softened.
5
5. Blend the charred tomatoes, charred onion, half of the charred pineapple, bell pepper, garlic, annatto paste, and 1/2 cup water or broth until smooth and thick.
6
6. For the chimol, finely chop the remaining onion and mix it with the avocado, lime juice, 2 tablespoons chopped culantro, a pinch of salt, and a pinch of black pepper. Fold gently so the avocado keeps its shape. Set aside.
7
7. Heat 2 tablespoons oil in a large skillet over medium heat. Brown the yuca cakes for 3 to 4 minutes per side, until crisp and deeply golden. Transfer to a plate and keep warm.
8
8. In the same skillet, add 1 more tablespoon of oil and sear the pork medallions for 2 to 3 minutes per side until browned. If you prefer to finish the pork in the oven, transfer it to a tray and bake at 375°F / 190°C for 6 to 8 minutes. If staying on the stovetop, continue cooking over medium heat for 4 to 6 more minutes, depending on thickness.
9
9. Pour the blended sauce into the skillet with the pork and add the remaining charred pineapple cubes. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the pork is fully cooked. Adjust with the remaining water or broth if the sauce becomes too thick.
10
10. Serve 2 pork medallions per portion with plenty of charred pineapple sauce, 2 yuca cakes, and a generous spoonful of avocado chimol on top or on the side.
11
11. If reheating, do so over low heat or in a 325°F / 165°C oven for 8 to 10 minutes to keep the meat juicy and the cakes firm.

Chef tips

For a better crust on the yuca cakes, chill the yuca mixture for 10 minutes before shaping. Char the pineapple well so it adds smoky sweetness that balances the annatto.

Substitutions

You can swap the pork loin for thin pork leg steaks. If you cannot find sour orange, use half orange juice and half lime juice. Dry cheese can be replaced with a firm grated fresh cheese.

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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