Yam and Sweet Corn Cakes with Orange-Panela Pulled Pork and Red Bean Cream

Instructions

1. 1

   Place the yam in a pot with enough water to cover it and a pinch of salt. Cook over medium heat until very tender, 20 to 25 minutes. Drain well and mash while still hot. Set aside.

2. 2

   While the yam cooks, heat 1 tablespoon annatto oil in a Dutch oven or deep pan over medium heat. Add the pork, half of the salt, and the black pepper. Brown for 6 to 8 minutes, stirring occasionally.

3. 3

   Add the onion, half of the garlic, the sweet pepper, and the red bell pepper to the pork. Cook for 5 minutes until the vegetables soften. Stir in the cumin, oregano, panela, orange juice, orange zest, and water. Mix well, partially cover, and cook over low heat for 45 to 50 minutes, until the pork is tender.

4. 4

   Uncover the pan and cook 8 to 10 minutes more to reduce the sauce slightly. Shred the pork in the pot with two forks and stir so it absorbs the cooking juices. Adjust salt if needed.

5. 5

   For the red bean cream, heat 1 teaspoon annatto oil in a small skillet. Sauté the remaining garlic for 30 seconds. Add the cooked red beans, stock or water, and butter. Cook for 4 minutes, then blend until smooth and thick. Adjust with a pinch of salt if needed.

6. 6

   For the cakes, combine the mashed yam, corn kernels, pre-cooked cornmeal, grated white cheese, egg, scallion, cilantro, and the remaining salt in a bowl. Shape into 8 compact medium cakes.

7. 7

   Heat the vegetable oil in a wide skillet over medium heat. Brown the cakes for 3 to 4 minutes per side, until firm and deeply golden. If you prefer to finish them in the oven, transfer them to a tray and bake for 8 minutes at 375°F / 190°C.

8. 8

   Spread a layer of red bean cream on each plate. Place two yam and corn cakes per serving on top and finish with the orange-panela pulled pork. If desired, add a little extra cilantro before serving.