Dominican Yuca Pastelón with Rum-Braised Pork, Black Beans, and Golden Fried Cheese

Instructions

1. 1

   1. Place the cassava in a pot with enough water and 5 g (about 1 tsp) salt. Boil until very tender, 25 to 30 minutes. Remove any tough center fibers if present, drain, and mash the hot cassava with the butter, warm milk, and half of the chopped garlic until thick and smooth. Set aside.

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   2. In a bowl, combine the pork with the sour orange juice, half of the oregano, half of the black pepper, and a pinch of salt. Let it rest for 15 minutes while you prepare the other components.

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   3. Heat 1 tbsp (15 ml) vegetable oil in a wide skillet over medium-high heat. Add the drained pork and brown for 5 to 7 minutes. Stir in half of the red onion, the red bell pepper, the sweet peppers, and the remaining garlic. Cook for 3 minutes.

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   4. Add the tomato paste and cook for 1 minute. Pour in the dark rum and let it reduce for 1 minute. Add the chicken broth or water, partially cover, and cook over medium heat for 18 to 20 minutes, until the pork is tender and juicy. Turn off the heat and stir in half of the fresh cilantro. Adjust salt if needed.

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   5. In another skillet, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the rest of the red onion for 2 minutes. Add the cooked black beans, cumin, the remaining oregano, the rest of the black pepper, and 2 to 3 tbsp (30 to 45 ml) water if they seem too dry. Cook for 4 minutes and finish with the remaining cilantro.

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   6. Brown the frying cheese in a nonstick skillet over medium heat for 1 to 2 minutes per side, until nicely golden. Set aside on a plate.

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   7. Preheat the oven to 375°F / 190°C. Grease an approximately 20 x 20 cm (8 x 8 inch) baking dish with the oil or butter for greasing.

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   8. Spread half of the mashed cassava on the bottom of the dish. Evenly layer the black beans over it. Then add all of the braised pork with its sofrito. Cover with the remaining cassava and smooth the top.

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   9. Brush the top with the beaten egg and sprinkle with the breadcrumbs. Arrange the browned frying cheese evenly over the surface.

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    10. Bake for 20 to 22 minutes at 375°F / 190°C, until the pastelón is heated through and the top is lightly golden. For deeper color, broil for 2 additional minutes, watching closely.

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    11. Let it rest for 10 minutes before slicing so it holds its shape. Serve hot.