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

Instructions

1. 1

   Season the pork loin medallions with 5 g (1 tsp) salt, black pepper, cumin, and half of the minced garlic. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   For the sauce, place the guava, panela, vinegar, and 120 ml (1/2 cup) water in a small saucepan. Cook over medium heat for 10 to 12 minutes, until the fruit is very soft. Blend or mash the mixture into a thick sauce and set aside.

3. 3

   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side, until nicely browned. Transfer them to a plate; they should not be fully cooked yet.

4. 4

   In the same skillet, reduce to medium heat and add the white onion and the remaining garlic. Cook for 3 to 4 minutes until fragrant and lightly golden. Stir in the guava sauce and 120 ml (1/2 cup) water, mix well, and return the pork to the skillet.

5. 5

   Cover and cook over medium-low heat for 12 to 15 minutes, or until the pork is tender and reaches a safe internal temperature of 145°F / 63°C. Add half of the chopped cilantro, stir, and adjust with 1 g (1/4 tsp) salt if needed.

6. 6

   Meanwhile, make the cheese hominy. Place the cooked white hominy in a saucepan with the milk, butter, 120 ml (1/2 cup) water, and 2 g (1/4 tsp) salt. Cook over medium heat for 8 to 10 minutes, stirring often, until creamy and fully heated through.

7. 7

   Add the fresh cheese to the hominy and stir for 1 to 2 minutes more, until some of the cheese melts and some keeps its texture. Keep warm over very low heat.

8. 8

   For the warm salad, heat the remaining vegetable oil in another skillet over medium heat. Add the green cabbage, red onion, and sweet ají pepper or red bell pepper. Sauté for 3 to 4 minutes so they soften slightly but still keep some crunch.

9. 9

   Remove the salad from the heat and add the lime juice, the remaining cilantro, and the last 0.5 g (1/8 tsp) of salt. Toss well so the residual heat blends the flavors.

10. 10

    Serve a base of cheese hominy on each plate, top with the pork medallions and plenty of tart guava sauce, and finish with the warm cabbage salad on the side. If needed, you can keep the pork covered in a 200°F / 95°C oven for up to 10 minutes before serving.