Honduran Pork Loin in Jocote and Chile Guaro Sauce with Malanga Patties and Cabbage Slaw

Instructions

1. 1

   1. In a bowl, season the pork loin with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, cumin, annatto, half of the chopped garlic, and the sour orange juice. Mix well and marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, make the slaw: combine the cabbage, carrot, half of the cilantro, 2 g (1/4 tsp) salt, 1 g (1/2 tsp) black pepper, 60 g (about 1/3 cup) of the onion, and the lime juice. Toss well, lightly squeeze with your hands, and set aside to soften.

3. 3

   3. For the patties, place the grated malanga in a bowl and mix with the egg, cornmeal, 2 g (1/4 tsp) salt, the remaining black pepper, and 30 g (about 3 tbsp) chopped onion. Shape into 8 compact patties.

4. 4

   4. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat, about 350°F (175°C). Fry the malanga patties for 3 to 4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate and keep warm.

5. 5

   5. In the same skillet, add the remaining 15 ml (1 tbsp) oil if needed and raise to medium-high heat. Sear the pork medallions for 3 to 4 minutes per side until nicely browned. Remove briefly; their final internal temperature should reach 145°F (63°C).

6. 6

   6. Lower to medium heat and add the remaining onion, garlic, and chile guaro to the skillet. Cook for 2 minutes, scraping the bottom to release the browned bits. Add the tomato and cook for 4 minutes until it begins to break down.

7. 7

   7. Add the ripe jocotes, grated panela, and chicken broth. Cook over medium heat for 8 to 10 minutes until the fruit softens and the sauce thickens slightly. Mash some of the jocote pieces with a spoon for texture.

8. 8

   8. Return the pork to the skillet with any juices and cook for 5 to 7 minutes more, spooning the sauce over it, until tender and the center reaches 145°F (63°C).

9. 9

   9. Turn off the heat and sprinkle the remaining cilantro over the sauce. Taste and adjust with the remaining salt if needed.

10. 10

    10. Serve 2 pork medallions per plate with plenty of jocote sauce, 2 malanga patties, and a portion of fresh cabbage slaw on the side.