Dominican Pork Chops in Warm Passion Fruit Escabeche with Mojo Yuca and Sweet Peppers

Dominican Food

Intermediate

Dominican Pork Chops in Warm Passion Fruit Escabeche with Mojo Yuca and Sweet Peppers

Name: Dominican Pork Chops in Warm Passion Fruit Escabeche with Mojo Yuca and Sweet Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Dominicana
Ingredients: about 28 oz bone-in pork chops; 1.5 lb peeled cassava, cut into chunks; 6 oz red onion, sliced; 4 oz sweet peppers, sliced; 5 tsp garlic, minced; 3/4 cup passion fruit juice; 1/2 cup sour orange juice; 3 tbsp white vinegar; 1/3 cup fresh cilantro, chopped; 2 tsp dried oregano; 1/4 cup olive oil; 1 1/2 tbsp butter; 2 leaves bay leaves; 1 3/4 tsp salt; 1 tsp black pepper; 4 cups water

An original Dominican-inspired recipe featuring seared pork chops finished with a warm passion fruit escabeche of red onion, garlic, and sweet peppers. It is served with tender yuca dressed in a citrusy mojo for a vibrant, savory Caribbean-style meal.

20 minPrep

40 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 approx. 800 g bone-in pork chops (3/4 inch de grosor)
700 g peeled cassava, cut into chunks
180 g red onion, sliced
120 g sweet peppers, sliced (without semillas)
25 g garlic, minced (divided)
180 ml passion fruit juice (colado si tiene muchas semillas)
120 ml sour orange juice (divided)
45 ml white vinegar
20 g fresh cilantro, chopped (divided)
4 g dried oregano (divided)
60 ml olive oil (divided)
20 g butter
2 units bay leaves
10 g salt (or to taste, divided)
3 g black pepper (divided)
1000 ml water (for hervir the yuca)

Nutrition facts

per serving

540 kcal

Calories

33 g

Protein

31 g

Carbs

31 g

Fat

4 g

Fiber

27 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. Place the pork chops in a dish and season them with 60 ml (1/4 cup) sour orange juice, 2 teaspoons minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest for 15 minutes while you prepare the rest.
2
2. Place the cassava in a pot with 1000 ml (4 cups) water and 1/2 teaspoon salt. Cook over medium-high heat for 20 to 25 minutes, until tender and starting to split slightly at the edges. Drain and remove the fibrous core if present.
3
3. While the cassava cooks, heat 30 ml (2 tbsp) olive oil in a wide skillet over medium heat. Add the red onion, sweet peppers, the remaining minced garlic, and the bay leaves. Cook for 4 to 5 minutes, stirring, until the onion softens.
4
4. Add the passion fruit juice, white vinegar, the remaining 60 ml (1/4 cup) sour orange juice, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook for 5 to 7 minutes over medium heat until you have a warm escabeche that is slightly reduced. Stir in half of the cilantro and keep warm over very low heat.
5
5. Pat the pork chops lightly dry so they brown better. In another large skillet, heat the remaining 30 ml (2 tbsp) olive oil over medium-high heat. Sear the pork chops for 4 to 5 minutes per side, or until they reach a safe internal temperature of 145 °F and 63 °C. Let them rest for 3 minutes.
6
6. For the mojo, melt the butter in a small saucepan over low heat. Add 2 tablespoons of the warm escabeche, mixing in some of the liquid with a little onion and sweet pepper, then pour this over the cooked cassava. Add the remaining cilantro and toss gently so the pieces do not break too much.
7
7. Transfer the seared pork chops to the escabeche skillet and cook together for 2 minutes over low heat so the meat absorbs the flavor without losing juiciness.
8
8. Serve the mojo cassava as the base of each plate, place a pork chop on top or alongside, and finish with plenty of warm passion fruit escabeche, red onion, and sweet peppers.

Chef tips

If the passion fruit is very tart, add 1 to 2 teaspoons of water to the escabeche while it reduces to round out the flavor without making it sweet. The cassava should be tender but still hold its shape so it carries the mojo well.

Substitutions

You can use boneless pork chops, adjusting the cooking time as needed. If sour orange is unavailable, use equal parts orange juice and lime juice. The butter may be replaced with more olive oil for a dairy-free version.

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
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
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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