The combination of succulent Nicaraguan pork, marinated with traditional flavors, and perfectly cooked cassava creates a comforting and flavorful dish. Perfect to enjoy on any occasion.
On a cold day, friends enjoyed a delicious pork with cassava. The tender meat melted in the mouth, while the cassava added a touch of creaminess.
The smoky aroma combined with spices created a unique and comforting culinary experience.
Pork with Cassava
Ingredients
1 kilogram of Pork
1 kilogram of Cassava
1 Carrot
6 Garlic cloves
2 Medium onions
4 Tomatoes
1 Sweet pepper
½ cup of Vinegar
1 tablespoon of Achiote
1 Drizzle of oil
1 pinch of Salt
Chaguite leaves
1 pinch of Pepper
Preparation
Step 1 : The pork is cut into pieces in a bowl with vinegar, bitter orange juice, onions, garlic, and a tablespoon of achiote to marinate for 2 hours.
Step 2 : Meanwhile, peeled cassava is cooked in pieces until soft.
Step 3 : Separately, the salad is prepared by chopping the cabbage into thin strips, grating the carrot, cutting the tomatoes into cubes, sweet pepper, a drizzle of oil, and seasoning with salt and pepper to taste.
Step 4 : Once the pork has marinated, it is cooked slowly for half an hour and served on chaguite leaves accompanied by the salad and cooked cassava.
