Creole mapuey and black bean timbale with citrus panela pulled pork and avocado cream

Instructions

1. 1

   1. Place the pork leg in a medium pot with half of the onion, half of the garlic, 120 ml (1/2 cup) orange juice, 250 ml (1 cup) stock or water, cumin, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook covered over medium heat for 45 minutes, until the meat is very tender and easy to shred.

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   2. While the pork cooks, place the mapuey in another pot with enough water and 1 teaspoon salt. Bring to a boil and cook for 20 to 25 minutes until tender. Drain well.

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   3. Mash the hot mapuey with the butter and milk until smooth and thick. Adjust with a pinch of salt and pepper. Keep warm.

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   4. In a skillet, heat 1 tablespoon annatto oil. Sauté the remaining half of the onion, the remaining half of the garlic, and half of the sweet pepper for 4 to 5 minutes, until fragrant and soft.

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   5. Add the cooked black beans with a little of their cooking liquid and 60 ml (1/4 cup) stock or water. Cook for 8 to 10 minutes, lightly mashing some of the beans so they become creamy. Stir in 1 tablespoon chopped cilantro and adjust the salt. Set aside.

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   6. When the pork is ready, shred it and reserve the cooking liquid. In a wide skillet, heat 1 tablespoon annatto oil and sauté the remaining sweet pepper for 2 minutes. Add the shredded pork, the remaining orange juice, the grated panela, and 120 ml (1/2 cup) of the cooking liquid. Cook for 10 to 12 minutes, stirring, until juicy and lightly glazed.

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   7. For the avocado cream, blend or mash the avocado flesh with the lime juice, the remaining cilantro, 60 ml (1/4 cup) stock or water, and a pinch of salt until smooth.

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   8. For a lightly gratinéed finish, preheat the oven to 220 °C / 425 °F. Lightly grease 6 individual molds or one larger oven-safe dish.

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   9. Assemble the timbales by layering mapuey mash, black beans, shredded pork, and a thin final layer of mash. Finish with grated queso llanero on top.

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    10. Bake the timbales for 8 to 10 minutes at 220 °C / 425 °F, just until heated through and the cheese is lightly golden. You may also serve them without baking.

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    11. Unmold or serve hot, spoon the avocado cream over the top, and finish with a little more cilantro if desired.