Andean Cassava and Pork Crackling Bake with Hand Cheese and Warm Guasacaca

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C. Lightly grease a medium baking dish with a little of the annatto oil.

2. 2

   Place the cassava in a pot with plenty of water and 1 teaspoon of the salt. Boil for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and mash the cassava while still hot with the butter and warm milk until thick and slightly rustic.

3. 3

   In a large skillet, heat 2 tablespoons of annatto oil over medium heat. Sauté the white onion, sweet pepper, scallions, and garlic for 5 to 7 minutes, until fragrant and soft.

4. 4

   Add the chopped pork cracklings to the sautéed mixture along with the cumin, black pepper, and the remaining salt. Cook for 2 to 3 minutes, stirring so the flavors combine well, then remove from the heat.

5. 5

   Mix the mashed cassava with the beaten eggs and half of the shredded hand cheese. Then fold in the pork crackling and vegetable mixture until evenly distributed.

6. 6

   Transfer the mixture to the greased baking dish and smooth the top. Cover with the remaining hand cheese.

7. 7

   Bake for 18 to 22 minutes at 375 °F / 190 °C, until the cheese melts and the surface is lightly golden around the edges. Let rest for 8 minutes before slicing.

8. 8

   While the bake rests, make the warm guasacaca: place the avocado, fresh cilantro, lime juice, warm water, and an extra pinch of salt in a blender or food processor. Blend until smooth and creamy.

9. 9

   Serve the cassava and pork crackling bake hot, with the warm guasacaca spooned on top or on the side.