Pork Fritada with Tree Tomato and Chicha Sauce, served with Toasted Quinoa and Golden Sambo Squash

Instructions

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   1. Season the pork with the garlic, cumin, 1 teaspoon salt, black pepper, and annatto. Mix well and let it rest for 15 minutes while you prepare the other ingredients.

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   2. Place the pork in a heavy-bottomed pot with the chicha de jora and 120 ml (1/2 cup) water. Cook covered over medium heat for 35 minutes, stirring occasionally. If the liquid reduces too much before the pork is tender, add the remaining water little by little.

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   3. Uncover the pot and let the liquid evaporate. Add 1 tablespoon oil and brown the pork for 10 to 12 minutes, stirring so it becomes caramelized on the outside and juicy inside. Keep warm.

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   4. Meanwhile, place the quinoa in a saucepan with the broth or water and 1/4 teaspoon salt. Bring to a boil, lower the heat, and cook covered for 15 minutes until the grain is tender. Turn off the heat and let it rest for 5 minutes.

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   5. Heat a wide skillet over medium heat and add the cooked quinoa with 1 teaspoon oil. Toast for 4 to 5 minutes, stirring, until fluffy and nutty in aroma. Set aside.

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   6. In another skillet, heat the butter with 1 teaspoon oil over medium heat. Add the sambo squash, oregano, and a pinch of salt. Cook for 8 to 10 minutes, stirring carefully, until golden on the edges and tender.

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   7. For the sauce, heat the remaining oil in a skillet over medium heat. Add half of the red onion and sauté for 2 minutes. Add the tree tomato, panela, and a pinch of salt. Cook for 6 to 8 minutes until it forms a rustic, lightly thickened sauce.

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   8. Remove the sauce from the heat and mix in the lime juice, culantro or cilantro, and the remaining red onion for freshness and texture.

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   9. If you want to keep the pork warm before serving, transfer it to an oven-safe dish and hold it at 200 °F / 95 °C for up to 10 minutes.

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    10. Serve a bed of toasted quinoa, add the golden sambo squash, and place the pork fritada on top. Finish with the warm tree tomato and chicha sauce spooned over the dish.