Ecuadorian FoodAndean Pork Maito with Peanut Sambo and Toasted Quinoa
An original Ecuadorian recipe that brings together the Amazonian maito technique with Andean and coastal ingredients: achiote and naranjilla marinated pork loin wrapped in banana leaf, served over creamy peanut sambo and finished with toasted quinoa and pickled red onion.
Ingredients
- 700 g pork loin, cut into medallions (en 8 pieces)
- 120 ml naranjilla juice (fresh or without sugar)
- 30 ml achiote oil or annatto paste (preferiblemente aceite of achiote)
- 12 g garlic (chopped fino)
- 2 g ground cumin
- 1 g dried oregano
- 8 g salt (divided)
- 2 g black pepper
- 4 unit banana leaves (of unos 30 x 30 cm, pasadas por the fuego or agua hot)
- 700 g figleaf gourd squash (sambo) (pelado and diced)
- 150 g white onion (chopped diced small, divided)
- 80 g roasted peanuts (unsalted)
- 240 ml milk
- 240 ml broth or water (for cocinar the sambo)
- 100 g quinoa (lavada and escurrida)
- 120 g red onion (en pluma fina)
- 45 ml lime juice
- 30 ml white vinegar
- 15 g cilantro (chopped)
- 15 ml vegetable oil
Nutrition facts
per serving
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
Instructions
- 1
1. In a bowl, mix the naranjilla juice, achiote, garlic, cumin, oregano, 1 teaspoon of salt, and black pepper. Add the pork medallions and marinate for 20 minutes in the refrigerator.
- 2
2. Meanwhile, make the pickle: combine the red onion with the lime juice, white vinegar, and 1/4 teaspoon salt. Gently massage the onion with your hands and set aside.
- 3
3. Place the quinoa in a small saucepan with 180 ml (3/4 cup) water and a pinch of salt. Cook over medium heat until the liquid is absorbed, 12 to 15 minutes. Spread it into a skillet with the vegetable oil and toast for 3 to 5 minutes, stirring, until loose and lightly crisp. Set aside.
- 4
4. For the peanut sambo, blend the roasted peanuts with the milk until creamy. Set aside.
- 5
5. In a medium pot, cook the sambo with the white onion, broth or water, and 1/4 teaspoon salt over medium heat for 18 to 20 minutes, until very tender.
- 6
6. Stir the peanut-milk mixture into the cooked sambo. Cook 5 minutes more, stirring so it does not stick. Then mash or briefly process until creamy but still slightly textured. Adjust salt if needed.
- 7
7. Preheat the oven to 375 °F / 190 °C.
- 8
8. Lightly dry the banana leaves. Place 2 pork medallions with a little of their marinade in the center of each leaf. Fold the sides over and make tightly sealed packets; tie with kitchen string if desired.
- 9
9. Place the packets on a baking tray and bake at 375 °F / 190 °C for 25 to 30 minutes, until the pork is cooked through and juicy.
- 10
10. Carefully open one packet to check doneness. If the pork needs more time, return all packets to the oven for 5 additional minutes at 375 °F / 190 °C.
- 11
11. To serve, spoon a generous layer of peanut sambo onto each plate. Set the hot pork on top, along with some of its cooking juices. Finish with the toasted quinoa, pickled red onion, and chopped cilantro.
- 12
12. Serve immediately so the creamy sambo, the aroma of the banana leaf, and the fresh pickle stay in contrast.
Chef tips
If fresh naranjilla is unavailable, use thawed and strained frozen pulp. Passing the banana leaves over a low flame or hot water helps keep them from tearing while wrapping.
Substitutions
You can replace the pork loin with chicken breast or thigh. Sambo can be substituted with tender squash, though the flavor will be sweeter. If you do not have quinoa, use toasted hominy for a different finish.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori 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
Illustrative imageTempPro 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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