Colombian Pork Roast in Sour Guava and Scallion Sauce with Creamy Cassava and Sweet Corn Mote

Instructions

1. 1

   1. Season the pork shoulder with 4 g salt, black pepper, cumin, and annatto powder. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a heavy pot or Dutch oven over medium-high heat for 2 minutes. Add the vegetable oil and brown the pork in batches for 6 to 8 minutes, until colored on several sides. Remove and set aside.

3. 3

   3. In the same pot, reduce to medium heat and add 90 g of the scallions and all of the garlic. Cook for 3 minutes, stirring, until fragrant. Add the chopped guava, panela, and vinegar, and cook for 4 minutes so the fruit softens.

4. 4

   4. Pour in 350 ml of the chicken broth or water and return the pork to the pot. Once it reaches a gentle boil, partially cover and cook over low heat for 45 minutes, stirring occasionally, until the pork is tender and the sauce thickens. If you prefer to use the oven, transfer the pot to a preheated oven at 325°F / 160°C and cook covered for 50 minutes.

5. 5

   5. While the pork cooks, place the cassava in a medium pot with enough water to cover and 2 g of salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove the tough inner fiber if present, and keep warm.

6. 6

   6. In another saucepan, combine the sweet corn with the remaining 150 ml of broth and cook for 5 minutes over medium heat. Add the milk and reduce to low heat. Stir in the cooked cassava and mash with a spoon or masher until creamy but still slightly rustic.

7. 7

   7. Add the butter to the cassava-corn mote, mix well, and cook 2 minutes more. Adjust with the remaining 2 g of salt. If it becomes too thick, add 1 or 2 extra tablespoons of hot water. Keep warm over very low heat.

8. 8

   8. Check the pork sauce: mash some of the guava pieces against the pot to thicken it naturally. Add the remaining scallions and cook 2 minutes more to keep their fresh flavor. Adjust salt if needed.

9. 9

   9. Serve a generous layer of creamy cassava and sweet corn mote on each plate. Top with the pork and plenty of sour guava sauce, then finish with chopped fresh cilantro.

10. 10

    10. If you want to hold the dish warm before serving, cover it and place it for up to 10 minutes in an oven at 200°F / 95°C so the sauce does not boil and the mote does not dry out.