Pork Fritada with Tamarind-Chicha Glaze, served with Yuca Cakes and Pineapple Pickle

Instructions

1. 1

   1. In a bowl, season the pork cubes with half of the minced garlic, cumin, salt, and black pepper. Let rest for 15 minutes while you prepare the remaining ingredients.

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   2. Place the pork in a heavy pot with the chicha de jora, water, and half of the chopped red onion. Cook over medium heat until it comes to a boil, then reduce the heat and cook covered for 60 minutes, until the pork is tender and the liquid has almost evaporated.

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   3. Meanwhile, cook the yuca in a pot with enough water for 25 to 30 minutes, until very soft. Drain, remove any fibrous core, and mash while hot with the butter, fresh cheese, and egg until a compact dough forms.

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   4. Shape the yuca mixture into 8 cakes. Heat the vegetable oil in a large skillet over medium heat and brown them for 3 to 4 minutes per side, until firm and golden. Keep warm.

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   5. For the pickle, combine the sliced red onion, pineapple, lime juice, cilantro, fresh chili, and a pinch of salt in a bowl. Let it rest for at least 10 minutes so the flavors meld.

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   6. Once the pork is tender, uncover the pot and add the achiote oil and the remaining minced garlic. Cook 8 to 10 minutes more, stirring so the pork browns in its own fat and develops color.

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   7. Dissolve the tamarind pulp with the panela and add it to the pot. Cook for 3 to 5 minutes, mixing well, until a shiny glaze forms and coats the meat without drying it out.

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   8. If you want to keep the yuca cakes warm, place them on a tray in a preheated oven at 200 °F / 95 °C for up to 10 minutes.

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   9. Serve the glazed fritada with two yuca cakes per portion and a generous spoonful of pineapple pickle on top or on the side.