Ecuadorian Pork Loin in Babaco and Yellow Chili Sauce with Creamy Hominy and Cheese

Instructions

1. 1

   1. Preheat the oven to 390°F (200°C). Pat the pork loin dry with paper towels and season it all over with 4 g (3/4 tsp) of salt, black pepper, ground annatto, ground cumin, and half of the minced garlic.

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   2. Heat 15 ml (1 tbsp) of oil in a large skillet over medium-high heat. Sear the pork loin for 2 to 3 minutes per side until well browned. Transfer it to a baking tray or oven-safe dish.

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   3. Roast the pork loin for 22 to 28 minutes at 390°F (200°C), or until cooked through but still juicy. Remove from the oven and let it rest for 10 minutes before slicing.

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   4. While the pork roasts, add the remaining oil to the same skillet and sauté the red onion with the remaining garlic for 3 minutes over medium heat. Stir in the yellow chili pepper and cook 1 minute more.

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   5. Add the diced babaco, orange juice, chicken broth, grated panela, cane vinegar, and the remaining 4 g (3/4 tsp) salt. Cook over medium heat for 10 to 12 minutes, stirring occasionally, until the babaco is tender and the sauce is lightly thickened.

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   6. Lightly mash some of the babaco with a spoon in the skillet to give the sauce body, leaving some chunks whole for texture. Keep the sauce warm over low heat.

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   7. For the creamy hominy, place the cooked hominy in a saucepan with the milk, butter, and 60 ml (1/4 cup) water if it seems too dry. Cook over medium-low heat for 6 to 8 minutes, stirring often.

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   8. Add the crumbled fresh cheese and half of the culantro or cilantro to the hominy. Stir for 1 to 2 minutes until creamy. Adjust salt if needed.

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   9. Slice the pork loin into thick medallions. Serve a base of creamy hominy, place the pork on top or alongside, and spoon over the babaco and yellow chili sauce.

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    10. Finish with the remaining chopped culantro or cilantro and serve immediately while the hominy is creamy and the sauce is hot.