Cuban Pork Fricassee with Malanga, Olives, and Sour Orange

Instructions

1. 1

   1. In a large bowl, combine the pork with the sour orange juice, half of the garlic, oregano, cumin, salt, and black pepper. Marinate for 20 minutes in the refrigerator.

2. 2

   2. Heat a wide pot or Dutch oven over medium-high heat. Add the vegetable oil and brown the drained pork for 6 to 8 minutes, working in batches if needed so it develops color. Reserve the marinade.

3. 3

   3. Reduce to medium heat and add the onion, green bell pepper, and remaining garlic to the same pot. Cook for 4 to 5 minutes until slightly softened.

4. 4

   4. Stir in the tomato paste and cook for 1 minute, stirring so the flavor concentrates. Add the bay leaf and dry cooking wine; scrape the bottom of the pot and let it reduce for 2 minutes.

5. 5

   5. Pour in the reserved marinade and the hot chicken broth or water. Return the pork to the pot, mix well, and when it comes to a boil, reduce to medium-low heat. Cover partially and cook for 25 minutes.

6. 6

   6. Add the malanga, potatoes, and green olives. Stir carefully, cover partially again, and cook for 25 to 30 minutes more, until the pork is tender and the malanga and potatoes are cooked through but still holding their shape.

7. 7

   7. If you want a thicker sauce, uncover the pot and cook for 5 additional minutes over medium heat to reduce slightly. Remove the bay leaf.

8. 8

   8. Adjust salt and black pepper, turn off the heat, and finish with the chopped fresh cilantro. Serve hot.

9. 9

   9. If you prefer to finish the stew in the oven, transfer the oven-safe pot to 350 °F / 175 °C for 30 minutes after step 5, then add the malanga, potatoes, and olives and continue for 20 more minutes at the same temperature, until everything is tender.