Pork Loin in Tart Guava Sauce with Cheese Arepas and Warm Cabbage Salad

Instructions

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   1. Season the pork loin medallions with 4 g (3/4 tsp) salt, black pepper, cumin, and half of the minced garlic. Let them rest for 10 minutes while you prepare the remaining ingredients.

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   2. In a bowl, dissolve the guava paste in the hot water. Add the grated panela and apple cider vinegar, mixing until you have a smooth base sauce. Set aside.

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   3. For the arepas, combine the pre-cooked yellow cornmeal with the warm water, 2 g (1/4 tsp) salt, the crumbled fresh cheese, and the melted butter. Knead until smooth. Let rest for 5 minutes and shape into 8 small arepas.

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   4. Heat a large skillet or griddle over medium heat. Add 15 ml (1 tbsp) vegetable oil and cook the arepas for 4 to 5 minutes per side, until golden and cooked through. Set aside covered to keep warm.

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   5. In the same skillet, add another 15 ml (1 tbsp) vegetable oil and sear the pork medallions over medium-high heat for 2 to 3 minutes per side. Remove them once nicely browned but still juicy inside.

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   6. Lower to medium heat and add the remaining vegetable oil. Sauté the scallions, tomato, and the rest of the garlic for 4 to 5 minutes, stirring, until they form a light, fragrant hogao.

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   7. Pour the guava mixture into the hogao and cook for 3 minutes, stirring, until the sauce thickens slightly. Stir in half of the chopped cilantro.

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   8. Return the pork to the skillet, coat with the sauce, and cook over low heat for 10 to 12 minutes more, or until the center of the pork reaches 145°F / 63°C. Let it rest for 3 minutes off the heat.

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   9. Meanwhile, make the warm salad: in another skillet over medium heat, warm the cabbage and carrot for 2 to 3 minutes, just until slightly softened but still textured. Add the lime juice, the remaining 2 g (1/4 tsp) salt, and the rest of the cilantro, toss, and remove from the heat.

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    10. Serve the pork medallions generously spooned with the tart guava sauce, alongside the cheese arepas and the warm cabbage and carrot salad.

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    11. If you prefer to finish the arepas in the oven, bake them on a greased tray at 375°F / 190°C for 8 to 10 minutes after pan-browning for a firmer texture.