Brazilian Skillet Corn Cuscuz with Passion Fruit Pork, Roasted Okra, and Brazil Nut Sprinkle

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, combine the pork with the passion fruit pulp, half of the minced garlic, lime juice, 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and the honey. Let it marinate for 15 minutes while you prepare the rest.

2. 2

   Place the okra on a sheet pan. Toss it with 1 tablespoon olive oil, sweet paprika, half of the red onion, 1/2 teaspoon salt, and the remaining black pepper. Roast for 18 to 20 minutes at 220 °C / 425 °F, stirring once, until tender with browned edges.

3. 3

   Place the corn flakes for cuscuz in a large bowl. Gradually add the water and 1/2 teaspoon salt, mixing with your hands or a fork until all the corn is evenly moistened. Let it rest for 10 minutes to hydrate.

4. 4

   Steam the cuscuz in a couscous steamer or in a metal strainer set over simmering water, tightly covered, for 10 minutes. It should be fluffy. Transfer to a bowl and fluff with a fork.

5. 5

   Heat a large skillet over medium heat. Add the butter, 1 tablespoon olive oil, and the remaining red onion. Cook for 2 to 3 minutes until softened. Add the cooked cuscuz and half of the cilantro, mix well, and gently press it into an even layer. Cook for 4 to 5 minutes, stirring only slightly, until some golden crispy spots form.

6. 6

   Meanwhile, heat another large skillet over medium-high heat. Add the pork with its marinade and cook for 8 to 10 minutes, stirring often, until the liquid reduces to a glossy glaze and the pork is fully cooked.

7. 7

   Combine the chopped Brazil nuts with the remaining cilantro in a small bowl.

8. 8

   To serve, place the golden skillet cuscuz on a platter or divide among plates. Top with the passion fruit pork, add the roasted okra, and finish with the Brazil nut and cilantro sprinkle. Serve with lime wedges.