Llanero Casabe Tostadas with Coffee-Braised Pork, Pumpkin Cream, and Green Mango Salad

Instructions

1. 1

   1. Preheat the oven to 375 °F / 190 °C. Place the pumpkin on a tray, toss with 1 tablespoon annatto oil or vegetable oil, a pinch of salt, and some black pepper. Roast for 30 minutes, until very tender.

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   2. Meanwhile, season the pork shoulder with 1 teaspoon salt, black pepper, ground cumin, and dried oregano.

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   3. Heat a large pot over medium heat and add 1 tablespoon annatto oil or vegetable oil. Brown the pork in batches for 6 to 8 minutes total until nicely colored. Remove and set aside.

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   4. In the same pot add the chopped red onion, half of the sweet Venezuelan pepper, and the garlic. Cook for 3 to 4 minutes until softened. Stir in the tomato paste and cook 1 minute more.

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   5. Pour in the strong black coffee, chicken broth or water, and grated panela. Mix well, return the pork to the pot, and cover. Cook over low heat for 60 minutes, until the pork is very tender.

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   6. Uncover the pot, cook 10 minutes more to reduce the liquid slightly, then shred the pork directly in the sauce. Adjust salt if needed.

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   7. Transfer the roasted pumpkin to a blender or food processor with the milk, butter, and a pinch of salt. Blend until smooth and creamy. If desired, warm it over low heat for 2 minutes before serving.

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   8. In a bowl combine the green mango, sliced red onion, the remaining sweet Venezuelan pepper, fresh cilantro, lime juice, white vinegar, the remaining tablespoon of annatto oil or vegetable oil, and a pinch of salt. Let it rest for 10 minutes.

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   9. Arrange the casabe portions on a tray and toast them in the oven at 375 °F / 190 °C for 4 to 6 minutes so they become very crisp.

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    10. To serve, spread each casabe toast with pumpkin cream, top with a portion of coffee-braised pork, and finish with the green mango salad on top. Serve immediately.