Cuban Pork with Coffee and Orange Glaze, Malanga Mash, and Crispy Onions

Name: Cuban Pork with Coffee and Orange Glaze, Malanga Mash, and Crispy Onions
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb pork shoulder, cubed; 1/2 cup strong brewed coffee; 1/2 cup sour orange juice; 6 cloves garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp sweet paprika; 1 leaf bay leaf; 2 cups white onion; 3 tbsp vegetable oil; 1 1/4 tsp salt; 1 tsp black pepper; 1 tbsp brown sugar; 1.75 lb peeled malanga; 4 cups water; 1/2 cup chicken broth; 2 tbsp butter; 1/4 cup fresh cilantro; 2 tbsp all-purpose flour

An original Cuban main dish featuring browned pork pieces glazed with strong coffee, sour orange, and warm spices, served over creamy malanga mash and finished with crispy onions and fresh cilantro.

25 minPrep

55 minCook

80 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g pork shoulder, cubed (without exceso of grasa)
120 ml strong brewed coffee (without sugar)
120 ml sour orange juice (si no hay, usar mitad orange and mitad lima)
18 g garlic (chopped)
2 g dried oregano
2 g ground cumin
2 g sweet paprika
1 unit bay leaf
250 g white onion (1 large; mitad en plumas finas and mitad chopped)
45 ml vegetable oil (divided)
8 g salt (or to taste)
2 g black pepper (freshly ground)
12 g brown sugar
800 g peeled malanga (cut en trozos)
1000 ml water (approx., for cocer the malanga)
120 ml chicken broth (hot)
30 g butter
10 g fresh cilantro (chopped)
16 g all-purpose flour (for the onion crujiente)

Nutrition facts

per serving

620 kcal

Calories

34 g

Protein

31 g

Carbs

39 g

Fat

5 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. In a large bowl, combine the brewed coffee, sour orange juice, chopped garlic, dried oregano, ground cumin, sweet paprika, bay leaf, 1 teaspoon salt, 1/2 teaspoon black pepper, and brown sugar. Add the cubed pork shoulder and 125 g of the chopped onion. Mix well and let marinate for 20 minutes in a cool place or refrigerated.
2
2. Meanwhile, place the malanga in a pot with the water and 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook for 25 to 30 minutes, until very tender.
3
3. Remove the pork from the marinade and reserve all the marinade with the onion and bay leaf. Pat the pork lightly dry with paper towels so it browns better.
4
4. Heat 2 tablespoons vegetable oil in a wide skillet or Dutch oven over medium-high heat. When the oil is hot, add the pork and brown it for 6 to 8 minutes, stirring and working in batches if needed so the meat does not crowd.
5
5. Add the reserved marinade and let it come to a gentle boil. Reduce to medium heat, cover partially, and cook for 20 minutes, stirring occasionally, until the pork is tender and the sauce reduces to a light glaze.
6
6. In another small skillet, heat the remaining 1 tablespoon vegetable oil over medium heat. Toss the onion slices with the all-purpose flour and a pinch of salt. Add the floured onion to the skillet and cook for 6 to 8 minutes, stirring often, until golden and crisp. Transfer to a plate.
7
7. Drain the malanga and return it to the hot pot. Add the hot chicken broth, butter, and the remaining black pepper. Mash until thick and creamy. Adjust salt if needed.
8
8. If you want to keep the dish warm before serving, preheat the oven to 200 °F / 95 °C and place the covered pork inside for a few minutes.
9
9. To serve, spoon the malanga mash into shallow bowls, top with the pork and its coffee-orange glaze, and finish with the crispy onion and chopped fresh cilantro.
10
10. Serve immediately to keep the contrast between the juicy pork, smooth mash, and crunchy onion.

Chef tips

For deeper flavor, you can marinate the pork for up to 2 hours in the refrigerator. Do not reduce the sauce too much; it should stay glossy and lightly thickened to coat the meat.

Substitutions

Malanga can be replaced with cassava or sweet potato, though the texture will change. Butter can be replaced with more vegetable oil for a dairy-free version. If sour orange is unavailable, use 60 ml orange juice and 60 ml lime juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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