Braised Pork in Curuba and Scallion Sauce with Creole Potatoes and Golden Quinoa Arepitas

Colombian Food

Intermediate

Braised Pork in Curuba and Scallion Sauce with Creole Potatoes and Golden Quinoa Arepitas

Name: Braised Pork in Curuba and Scallion Sauce with Creole Potatoes and Golden Quinoa Arepitas
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.5 lb pork shoulder, cubed; 10.5 oz ripe curuba fruit; 1 cup scallions; 1.5 cups tomato; 4 cloves garlic; 1 tsp ground cumin; 1 tsp annatto or paprika; 1 tbsp grated panela or unrefined cane sugar; 2 cups chicken broth or water; 1.1 lb creole potatoes; 0.25 cup fresh cilantro; 1.5 tsp salt; 0.5 tsp black pepper; 2 tbsp vegetable oil; 1 cup pre-cooked yellow cornmeal; 0.75 cup cooked quinoa; 2 oz grated fresh farmer's cheese; 0.66 cup warm water; 1 tbsp melted butter

An original Colombian-inspired dish featuring pork pieces slowly braised in a gentle curuba fruit sauce with light hogao and scallions, served with tender creole potatoes and small golden quinoa-corn arepitas. It combines fruity brightness, rustic savory flavors, and comforting textures.

30 minPrep

70 minCook

100 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

700 g pork shoulder, cubed (without exceso of grasa)
300 g ripe curuba fruit (pulpa without semillas)
120 g scallions (chopped fina)
250 g tomato (pelado and chopped)
12 g garlic (machacado)
2 g ground cumin
2 g annatto or paprika
15 g grated panela or unrefined cane sugar
500 ml chicken broth or water (hot)
500 g creole potatoes (lavadas whole)
12 g fresh cilantro (chopped)
8 g salt (or to taste)
2 g black pepper (freshly ground)
30 ml vegetable oil
120 g pre-cooked yellow cornmeal (for arepitas)
130 g cooked quinoa (well escurrida)
60 g grated fresh farmer's cheese (for arepitas)
160 ml warm water (approx., for the dough)
15 g melted butter (for arepitas)

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

42 g

Carbs

33 g

Fat

4 g

Fiber

38 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

Dairy

Instructions

1
1. In a bowl, season the pork with 1 teaspoon salt, black pepper, cumin, and annatto. Mix well and let it rest for 15 minutes while you prepare the remaining ingredients.
2
2. Blend the curuba pulp with 120 ml (1/2 cup) of the chicken broth or water until smooth. Set aside.
3
3. Heat a large pot over medium-high heat with 1 tablespoon vegetable oil. Brown the pork in batches for 6 to 8 minutes until nicely colored. Remove and set aside.
4
4. In the same pot, add the remaining tablespoon of vegetable oil if needed. Cook the scallions, tomato, and garlic for 6 minutes, stirring, until they form a juicy hogao-style base.
5
5. Add the grated panela and cook for 1 minute. Return the pork to the pot, pour in the curuba sauce and the rest of the chicken broth or water. Mix well and adjust with the remaining 1/2 teaspoon salt if needed.
6
6. Once it reaches a gentle boil, reduce to medium-low heat, cover, and cook for 35 minutes, stirring occasionally.
7
7. Add the whole creole potatoes to the pot. Continue cooking covered for 20 to 25 more minutes, until the pork is tender and the potatoes are cooked through; the sauce should be lightly thickened.
8
8. Meanwhile, make the arepitas. In a bowl combine the pre-cooked yellow cornmeal, cooked quinoa, grated farmer's cheese, melted butter, 1/2 teaspoon salt, and warm water. Mix until you have a soft dough that is not too sticky. Let it rest for 5 minutes.
9
9. Divide the dough into 8 portions and shape small arepitas about 1 cm thick. Heat a skillet or griddle over medium heat and cook the arepitas for 4 to 5 minutes per side with a light touch of oil, until firm and golden. If you prefer to finish them in the oven, bake them at 200 °C / 400 °F for 8 minutes after searing.
10
10. Turn off the heat for the braised pork, add the fresh cilantro, and gently stir to perfume the sauce without breaking the creole potatoes.
11
11. Serve the pork with plenty of curuba-scallion sauce, alongside the creole potatoes and the golden quinoa arepitas.

Chef tips

For a brighter sauce, add an extra tablespoon of curuba pulp at the end of cooking. If your creole potatoes are very small, check them 5 minutes earlier so they do not fall apart.

Substitutions

You can replace curuba with mild sweet passion fruit or strained gulupa, adjusting the panela to taste. Farmer's cheese can be swapped for firm fresh cheese. If you do not have creole potatoes, use yellow baby potatoes.

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
View on Amazon
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
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