Blackened Pork Posta with Green Plantain Purée and Warm Corn-Avocado Salad

Instructions

1. 1

   1. In a bowl, combine the strong black coffee, grated panela, tomato paste, half of the white part of the scallions, half of the garlic, ground cumin, sweet paprika, dried thyme, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) vegetable oil. Add the pork loin medallions and coat well. Let marinate for 15 minutes in a cool spot.

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   2. Meanwhile, place the green plantains in a pot with 750 ml (3 cups) water and 2 g (1/4 tsp) salt. Cook over medium heat for 20 to 25 minutes, until very tender.

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   3. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Sear the pork medallions for 2 to 3 minutes per side until well browned. Add the remaining marinade to the skillet, reduce to medium heat, and cook for 8 to 10 more minutes, turning once, until the sauce thickens and the pork reaches a safe internal temperature of 145°F/63°C.

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   4. If you prefer to finish the pork in the oven, transfer the oven-safe skillet to 375°F/190°C for 6 to 8 minutes after searing, along with the marinade, until fully cooked. Then remove and let rest for 5 minutes.

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   5. Drain the cooked green plantains and transfer them to a bowl. Add the coconut milk, butter, remaining garlic, 1 g (1/2 tsp) black pepper, and mash or blend until smooth yet thick. Adjust with 2 g (1/4 tsp) salt if needed.

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   6. In another skillet, heat the remaining 15 ml (1 tbsp) vegetable oil over medium heat. Sauté the remaining white scallion parts and the red bell pepper for 2 minutes. Add the sweet corn kernels and cook for 3 to 4 minutes until glossy and lightly golden. Turn off the heat and stir in the green scallion parts, lime juice, and fresh cilantro.

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   7. Let the corn mixture rest for 2 minutes, then gently fold in the avocado so it keeps its shape. Taste and adjust with the remaining salt if needed.

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   8. Serve a bed of green plantain purée on each plate, top with two pork medallions and their dark coffee-panela glaze, and finish with the warm corn-avocado salad on the side.