Gentle Pork Fritada with Tamarind Sauce and Golden Hominy

Instructions

1. 1

   1. In a bowl, mix the pork with 80 g of chopped red onion, the garlic, cumin, half of the salt, black pepper, 60 ml (1/4 cup) of the orange juice, and 15 ml (1 tbsp) of the vegetable oil. Let it rest for 15 minutes while you prepare the rest.

2. 2

   2. Place the marinated pork in a wide pot with the remaining orange juice and the water. Cook over medium heat, partially covered, for 40 minutes, stirring occasionally, until the liquid reduces and the pork is tender.

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   3. When almost no liquid remains, add 15 ml (1 tbsp) of vegetable oil and let the pork brown in its own fat and juices for 10 to 12 minutes more. Stir to brown several sides without burning the onion or garlic.

4. 4

   4. While the pork cooks, make the tamarind sauce. In a small saucepan combine the tamarind pulp, grated panela, 60 ml (1/4 cup) water, and a pinch of salt. Cook over low heat for 6 to 8 minutes until slightly thickened. Keep warm.

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   5. For the golden hominy, heat the butter in a large skillet. Add the annatto and stir for 20 seconds. Add the cooked hominy, a pinch of salt, and half of the cilantro. Sauté for 5 to 7 minutes until heated through and lightly golden in some spots.

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   6. Make the salad by mixing the tomato, the remaining 100 g of red onion sliced into thin strips, the lime juice, the rest of the salt, and the remaining cilantro in a bowl. Let it rest for 5 minutes so the onion softens slightly.

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   7. Serve a base of golden hominy, top with the gentle pork fritada, and finish with the tamarind sauce. Serve the fresh tomato-onion salad on the side. If needed, keep the pork and hominy warm in the oven at 200 °F / 95 °C for up to 10 minutes before serving.