Honduran pork in smoky tamarind sauce with savory coconut rice and green plantain chips

Name: Honduran pork in smoky tamarind sauce with savory coconut rice and green plantain chips
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb pork loin or pork leg, cubed; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 1 tsp annatto powder; 4 cloves minced garlic; 3 tbsp vegetable oil; 1 cup white onion; 1 cup red sweet pepper; 2 medium ripe tomatoes; 3 tbsp tamarind paste; 1 tbsp grated panela; 1 tsp smoked paprika; 1/4 cup culantro or cilantro, chopped; 1 1/2 cups water or broth; 1 cup long-grain white rice; 1 cup coconut milk; 1 cup water; 1/4 cup finely chopped onion; 2 cups green plantain slices; 1 tbsp lime juice

An original dish inspired by Honduran flavors: seared pork pieces simmered in a tamarind, roasted tomato, sweet pepper, and lightly smoky sauce, served with savory coconut rice and crispy green plantain chips.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork loin or pork leg, cubed (cubes medium)
8 g salt (divided)
2 g black pepper (freshly ground)
2 g ground cumin
3 g annatto powder
12 g minced garlic
45 ml vegetable oil (divided)
150 g white onion (in strips finas)
120 g red sweet pepper (in strips)
300 g ripe tomatoes (asados and chopped)
45 g tamarind paste
15 g grated panela
2 g smoked paprika
16 g culantro or cilantro, chopped (divided)
360 ml water or broth (for the sauce)
200 g long-grain white rice (enjuagado)
240 ml coconut milk
240 ml water (for the arroz)
40 g finely chopped onion (for the arroz)
300 g green plantain slices (cut finas en diagonal)
15 ml lime juice (for the tajadas)

Nutrition facts

per serving

640 kcal

Calories

33 g

Protein

54 g

Carbs

31 g

Fat

4 g

Fiber

50 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

No declared allergens

Instructions

1
Preheat the oven to 425 °F / 220 °C. Place the tomatoes on a tray and roast for 15 minutes, until well browned and soft. Chop them and set aside.
2
Season the pork with 1 teaspoon of salt, black pepper, cumin, annatto powder, and half of the minced garlic.
3
Heat 2 tablespoons of vegetable oil in a wide pot over medium-high heat. Brown the pork for 6 to 8 minutes, working in batches if needed. Remove and set aside.
4
In the same pot, add the sliced onion, red sweet pepper, and the remaining garlic. Cook for 4 minutes until softened.
5
Add the roasted tomatoes, tamarind paste, grated panela, smoked paprika, half of the culantro, and 1 1/2 cups of water or broth. Stir well and bring to a gentle simmer.
6
Return the pork to the pot, reduce the heat, cover, and cook for 30 to 35 minutes, until tender and the sauce thickens slightly. Adjust with the remaining salt if needed.
7
Meanwhile, make the rice. In a medium saucepan, heat 1/2 tablespoon of vegetable oil over medium heat and sauté the finely chopped onion for 2 minutes. Add the rice, coconut milk, 1 cup water, and 1/2 teaspoon salt. When it boils, cover, reduce the heat, and cook for 18 minutes. Turn off the heat, let rest for 5 minutes, and fluff with a fork.
8
For the plantain chips, heat the remaining vegetable oil in a skillet over medium heat. Fry the green plantain slices for 2 to 3 minutes per side until golden and crisp. Drain and toss with the lime juice and a pinch of salt.
9
Serve the pork with plenty of sauce over or beside the savory coconut rice. Finish with the remaining chopped culantro and serve with the green plantain chips.

Chef tips

For a deeper sauce, let the stew rest for 10 minutes before serving. If you want more smoky flavor, add an extra pinch of smoked paprika, but do not overdo it so the tamarind still stands out.

Substitutions

You can use pork shoulder instead of loin. If panela is unavailable, use brown sugar. Culantro can be replaced with cilantro, and red sweet pepper can be swapped for green or orange pepper.

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
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
View on Amazon
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
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon