Pork Seco with Tree Tomato and Tender Barley

Instructions

1. 1

   Season the pork with 4 g salt, black pepper, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Heat the achiote oil in a wide pot over medium heat. Brown the pork in batches for 6 to 8 minutes until well colored. Remove and set aside.

3. 3

   In the same pot, add the red onion, garlic, and green bell pepper. Sauté for 5 minutes until the onion turns translucent.

4. 4

   Add the chopped tree tomato and cook for 4 minutes, gently mashing it so it forms the base of the sauce. Stir in the naranjilla juice, panela, and half of the cilantro.

5. 5

   Return the pork to the pot and add the hot stock. Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 50 minutes, stirring occasionally, until the pork is tender and the sauce thickens. If you prefer to finish it in the oven, use an oven-safe pot and cook covered at 325°F / 165°C for 55 minutes.

6. 6

   Meanwhile, cook the pearl barley in a saucepan with enough water and 2 g salt for 25 to 30 minutes, until tender but still separate. Drain well.

7. 7

   In a skillet, melt the butter over medium heat. Add the corn and cook for 3 to 4 minutes. Stir in the cooked barley, scallion, and 2 g more salt. Sauté for 3 minutes.

8. 8

   Turn off the heat and gently fold in the fresh cheese so it softens without completely melting away. Add the lime juice and the remaining cilantro.

9. 9

   Taste the pork seco and adjust with the remaining salt if needed. Serve the pork with plenty of sauce over or alongside the tender barley with corn and cheese.

10. 10

    For a more rustic presentation, let the seco rest for 5 minutes before serving so the sauce thickens slightly.