Dominican Yuca Pastelón with Criollo Coffee-Braised Pork and Golden Fried Cheese

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Lightly grease a baking dish about 23 x 33 cm (9 x 13 inches) with 1 teaspoon vegetable oil.

2. 2

   Place the yuca in a large pot with enough water to cover it and add 1 teaspoon salt. Boil until very tender, 25 to 30 minutes. Drain, remove the tough inner fibers if needed, and mash the yuca while still hot with the butter and warm milk until thick and smooth. Set aside.

3. 3

   In a bowl, combine the pork with the sour orange juice, half of the minced garlic, 1/2 teaspoon oregano, 1/2 teaspoon salt, and black pepper. Let it marinate for 10 minutes.

4. 4

   Heat 2 tablespoons vegetable oil in a deep skillet or Dutch oven over medium-high heat. Brown the marinated pork for 6 to 8 minutes, stirring so it sears well.

5. 5

   Add the red onion, sweet peppers, and remaining garlic. Sauté for 3 minutes. Stir in the tomato paste, diced tomato, remaining oregano, and 1/2 teaspoon salt. Cook 2 minutes more to deepen the flavor.

6. 6

   Pour in the strong black coffee and water. Once it boils, reduce the heat to medium-low, partially cover, and cook for 20 to 25 minutes, or until the pork is tender and the sauce is thick. Turn off the heat and stir in the chopped fresh cilantro.

7. 7

   Spread half of the mashed yuca in the prepared baking dish, pressing with a spoon to form an even layer. Spoon all the pork filling with its thick sauce over it.

8. 8

   Cover with the remaining mashed yuca, smoothing the top. Arrange the frying cheese slices evenly over the surface and brush the cheese with the beaten egg to help it brown.

9. 9

   Bake for 20 to 22 minutes at 400°F (200°C), until the pastelón is thoroughly hot. For deeper color, broil for 1 to 2 additional minutes, watching closely, until the cheese is golden.

10. 10

    Let it rest for 10 minutes before slicing and serving so the layers can set properly.