Puerto Rican FoodShredded Pork in Passion Fruit Sauce with Mini Yuca Mofongo and Crunchy Cabbage Salad
An original Puerto Rican-inspired recipe featuring tender shredded pork in a bright passion fruit and sofrito sauce, served with mini yuca mofongo seasoned with garlic and pork cracklings, plus a fresh cabbage and red onion salad for balance and crunch.
Ingredients
- 1200 g pork shoulder or pork leg, cut into large chunks (boneless, for guisar and desmenuzar)
- 12 g salt (divided)
- 3 g black pepper (freshly ground)
- 2 g dried oregano (preferiblemente caribeño)
- 2 g ground cumin
- 24 g fresh garlic, mashed (divided)
- 45 ml annatto oil or vegetable oil (divided)
- 180 g yellow onion, chopped (divided)
- 60 g sweet ají pepper, chopped
- 90 g cubanelle pepper, chopped
- 16 g culantro, chopped (divided)
- 15 g cilantro, chopped (divided)
- 30 g tomato paste
- 240 ml passion fruit juice or pulp (without semillas duras if desired)
- 360 ml chicken broth
- 15 ml apple cider vinegar
- 12 g brown sugar
- 1000 g peeled yuca, cut into chunks
- 80 g pork cracklings, crushed (for the mofongo)
- 45 g butter
- 120 ml additional chicken broth (for ajustar the mofongo)
- 220 g green cabbage, finely shredded
- 80 g red onion, thinly sliced
- 70 g grated carrot
- 45 ml fresh lime juice
- 15 ml honey
- 30 ml olive 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
No declared allergens
Instructions
- 1
1. Season the pork with 2 teaspoons of salt, black pepper, oregano, cumin, and half of the mashed garlic. Mix well and let it rest in the refrigerator for 20 minutes.
- 2
2. Heat a heavy pot or Dutch oven over medium-high heat. Add 1 tablespoon of annatto oil and brown the pork in batches for 6 to 8 minutes, until colored on several sides. Remove and set aside.
- 3
3. In the same pot, reduce to medium heat and add another tablespoon of annatto oil. Sauté the yellow onion, sweet ají pepper, cubanelle pepper, half of the culantro, and half of the cilantro for 4 to 5 minutes. Add the tomato paste and cook for 1 minute. Stir in the remaining garlic and cook 30 seconds more.
- 4
4. Pour in the passion fruit juice, 1 1/2 cups chicken broth, apple cider vinegar, and brown sugar. Mix well, return the pork to the pot, and cover.
- 5
5. Cook the pork in a preheated oven at 325°F and 165°C for 2 hours, or until very tender. You may also cook it covered on the stovetop over low heat for the same amount of time, checking occasionally.
- 6
6. Remove the pork from the pot and shred it with two forks. Meanwhile, boil the remaining sauce over medium heat for 8 to 10 minutes until slightly thickened. Return the shredded pork to the sauce and mix in the remaining culantro and cilantro. Adjust salt if needed.
- 7
7. While the pork cooks, place the yuca in a pot with enough water and a pinch of salt. Boil over medium-high heat for 25 to 30 minutes until very tender. Drain well and remove the tough inner fiber from each piece.
- 8
8. Mash the hot yuca in a pilón or sturdy bowl. Add the crushed pork cracklings, butter, 1 tablespoon of the remaining oil, and mix. Gradually add the 1/2 cup chicken broth until you get a moist, shapeable mixture. Form 6 compact mini mofongo rounds.
- 9
9. For better texture, place the mini mofongo rounds on a lightly greased tray and bake for 10 minutes at 375°F and 190°C so they firm up on the outside without drying out.
- 10
10. In a large bowl, combine the cabbage, red onion, and carrot. In a separate bowl, whisk together the lime juice, honey, olive oil, and a pinch of salt until a light dressing forms. Pour over the salad and toss well.
- 11
11. Serve one yuca mofongo round on each plate, add a generous portion of pork in passion fruit sauce on top or alongside, and finish with the crunchy cabbage salad.
Chef tips
If you want a bolder sauce, reduce the cooking liquid a few extra minutes before returning the pork. For a more rustic mofongo, mash the yuca by hand rather than processing it.
Substitutions
You can replace passion fruit with a mix of orange juice and a little lime if unavailable. Culantro can be replaced with extra cilantro, though the flavor will be less traditional. If you do not have pork cracklings, use finely crushed fried green plantains for a different texture.
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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