Quito-Style Barley Chaulafan with Annatto Pork, Lupini Beans, and Warm Tree Tomato Sauce

Instructions

1. 1

   1. In a bowl, combine the pork with the annatto paste, half of the garlic, 1/2 teaspoon cumin, oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons of the orange juice. Let it rest for 15 minutes while you prepare the other components.

2. 2

   2. Place the pearl barley in a pot with the chicken broth or water and a pinch of salt. Bring to a boil, reduce the heat, and cook covered for 30 to 35 minutes, until tender but still separate. Drain if needed and let it cool for 10 minutes so it stir-fries better.

3. 3

   3. For the warm sauce, score each tree tomato and place them in boiling water for 2 minutes. Transfer to cold water, peel, and chop the flesh. In a small skillet, heat 1 tablespoon oil and sauté one-third of the red onion with the remaining garlic for 2 minutes. Add the tree tomato, panela, vinegar, the rest of the orange juice, a pinch of salt, and a pinch of cumin. Cook over medium heat for 8 to 10 minutes until thickened. Stir in half of the cilantro and the fresh chili, if using. Keep warm.

4. 4

   4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil and brown the marinated pork for 8 to 10 minutes, stirring, until cooked through and lightly caramelized on the edges. Remove and keep warm.

5. 5

   5. In the same skillet, add the remaining tablespoon of oil. Add the rest of the red onion, the red bell pepper, and the scallions. Stir-fry for 3 to 4 minutes until the vegetables are fragrant but still slightly crisp.

6. 6

   6. Add the cooked barley to the skillet and stir-fry for 4 minutes. Add the soy sauce, lupini beans, the remaining cumin, and an extra pinch of salt and black pepper. Mix well so the barley absorbs the flavors and cook for 3 more minutes.

7. 7

   7. Return the pork to the skillet, add the remaining cilantro, and toss for 1 to 2 minutes until everything is well combined and heated through.

8. 8

   8. Serve the barley chaulafan immediately and finish with the chopped roasted peanuts on top. Spoon the warm tree tomato sauce alongside or over each serving.

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   9. For a baked presentation, transfer the finished chaulafan to an oven-safe dish and warm it for 10 minutes at 180 °C / 350 °F before serving, then add the peanuts and warm sauce.