Cuban Pork Picadillo with Golden Raisins, Capers, and Rustic Yuca Mash

Instructions

1. 1

   1. Place the yuca in a pot with the water and 1 teaspoon of the salt. Bring to a boil over medium-high heat, then cook over medium heat for 25 to 30 minutes, until very tender. Drain, reserve 1/2 cup (120 ml) of the cooking liquid, and remove any tough inner fiber.

2. 2

   2. While the yuca cooks, heat 2 tablespoons (30 ml) olive oil in a large skillet over medium heat. Add half of the onion, half of the green bell pepper, and half of the garlic. Sauté for 4 to 5 minutes until the onion is translucent and fragrant.

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   3. Add the ground pork to the skillet and break it up with a spoon. Cook for 6 to 8 minutes until no longer pink and lightly browned in spots.

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   4. Stir in the cumin, dried oregano, 1/4 teaspoon black pepper, crushed tomato, dry cooking wine, and bay leaf. Mix well and cook for 5 minutes over medium heat so the sauce reduces slightly.

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   5. Add the golden raisins and capers. Reduce to medium-low heat and cook for 10 to 12 minutes, stirring occasionally, until the picadillo is moist but thick. Adjust with a little salt and black pepper to taste. Remove the bay leaf.

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   6. For the rustic mash, heat 1 tablespoon (15 ml) olive oil in a small skillet or saucepan over low heat. Add the remaining onion and cook for 2 minutes. Stir in the remaining garlic and cook 30 seconds more without letting it burn.

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   7. Place the cooked yuca in a large bowl and mash it. Add the sautéed onion and garlic, the lemon juice, and gradually add the chicken broth or reserved cooking liquid until you reach a rustic mash that is smooth but still slightly textured. Season with the remaining salt and black pepper.

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   8. Spoon a bed of rustic yuca mash onto each plate and top with the hot pork picadillo. Finish with chopped fresh parsley and an extra drizzle of olive oil if desired.