Braised Pork in Passionfruit-Hogao Sauce with Mini Yuca Arepas

Name: Braised Pork in Passionfruit-Hogao Sauce with Mini Yuca Arepas
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Cuisine: Colombiana
Ingredients: 1.5 lb pork loin, medium cubes; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 2 tbsp vegetable oil; 1 cup white onion; 1/2 cup scallions; 2 cups ripe tomatoes; 4 cloves garlic; 3/4 cup red bell pepper; 1 tsp smoked paprika; 3/4 cup purple passionfruit pulp; 1 1/2 tbsp grated panela or dark cane sugar; 1 1/2 cups chicken stock or water; 1/2 cup fresh cilantro; 2 cups cooked yuca, mashed; 1 cup grated fresh farmer's cheese; 3/4 cup pre-cooked white cornmeal; 1 1/2 tbsp melted butter; 1 large egg; 1 tbsp vegetable oil; 1 lime lime wedges

An original Colombian-inspired dish featuring browned pork cubes slowly braised in a bright sauce of purple passionfruit, panela, smoky hogao, and cumin, served with tender mini yuca-cheese arepas. It balances sweet, tangy, and savory flavors typical of Colombian home cooking.

30 minPrep

75 minCook

105 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

700 g pork loin, medium cubes (without exceso of grasa)
8 g salt (divided)
3 g black pepper (freshly ground)
3 g ground cumin (divided)
30 ml vegetable oil (divided)
160 g white onion (finely chopped)
60 g scallions (chopped)
300 g ripe tomatoes (pelados and chopped)
12 g garlic (chopped)
100 g red bell pepper (asado and chopped)
2 g smoked paprika (for dar tono ahumado)
180 ml purple passionfruit pulp (with or without semillas, colada if preferred)
20 g grated panela or dark cane sugar (ajusta the dulzor)
360 ml chicken stock or water (hot)
20 g fresh cilantro (chopped, divided)
400 g cooked yuca, mashed (without fibras duras)
120 g grated fresh farmer's cheese (for the arepitas)
90 g pre-cooked white cornmeal (for compactar)
20 g melted butter (for the dough)
50 g egg (for ligar the dough)
15 ml vegetable oil (for dorar the arepitas)
60 g lime wedges (for servir)

Nutrition facts

per serving

612 kcal

Calories

39 g

Protein

33 g

Carbs

34 g

Fat

4 g

Fiber

29 g

Net carbs

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

DairyEggs

Instructions

1
1. Season the pork loin cubes with 1 teaspoon salt, black pepper, and half of the ground cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a wide pot or deep skillet over medium-high heat with 2 tablespoons vegetable oil. Brown the pork in batches for 6 to 8 minutes until colored on several sides. Remove and reserve.
3
3. In the same pot, reduce to medium heat and add the white onion, scallions, garlic, and roasted red bell pepper. Cook for 5 minutes, stirring, until softened.
4
4. Add the ripe tomatoes, smoked paprika, the remaining cumin, and 1/2 teaspoon salt. Cook for 8 to 10 minutes until a thick, fragrant hogao forms.
5
5. Stir in the purple passionfruit pulp, grated panela, and hot chicken stock or water. Mix well, return the pork to the pot, and add half of the fresh cilantro.
6
6. Once gently simmering, partially cover and cook over low heat for 45 minutes, stirring occasionally, until the pork is tender and the sauce is glossy and lightly thickened. If it reduces too much, add a splash more hot water.
7
7. Meanwhile, make the mini arepas. In a bowl, combine the mashed cooked yuca, grated fresh farmer's cheese, pre-cooked white cornmeal, melted butter, egg, and the remaining salt. Knead until smooth and moldable.
8
8. Divide the dough into 8 portions and shape small arepas about 1/2 inch thick.
9
9. Heat a nonstick skillet over medium heat with 1 tablespoon vegetable oil. Brown the arepas for 4 to 5 minutes per side until well sealed and golden. If you prefer to finish them in the oven, transfer them to a tray and bake at 392°F / 200°C for 8 minutes after browning.
10
10. Taste the pork sauce and adjust with salt if needed. Turn off the heat and stir in the remaining fresh cilantro.
11
11. Serve the pork covered with the passionfruit-smoky hogao sauce alongside the mini yuca arepas. Add lime wedges for squeezing at the table.

Chef tips

For a smoother sauce, strain the purple passionfruit pulp before using it. For deeper flavor, let the finished stew rest for 10 minutes before serving so the pork can absorb more of the sauce.

Substitutions

Purple passionfruit can be replaced with regular passionfruit plus a few drops of lime juice. Farmer's cheese can be swapped for low-moisture mozzarella or firm fresh cheese. Pork loin may be replaced with trimmed pork leg cubes, with a slightly longer cooking time.

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 image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori 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
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Illustrative image
TempPro 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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