Prep Time 20 minutes Cook Time 1.5 hours
I threw a birthday party for my mom last year in August and since she wanted to have a luau-themed party, I tried to plan the menu accordingly.
I quickly decided to make pineapple-coconut cake balls with a white chocolate shell, a salad and tropical fruit smoothies for our guests. However, deciding on a main course took a little more time.
I wanted to use up the mangoes my mom had growing in her garden since it was right at the end of the season and thought of adding it to our menu, specilfically to one of our favorite dishes, a pork stew. And that's what we did. After scouring the Internet for ideas and adding our own flavor, we came up with this.
All of our guests were fascinated by the dish. The recipe of the savory pork mixed with tangy mango was one that many wanted to take home. I should have made recipe cards!
by Denisse Icaza
What you'll need
- 1 1/2 lb. boneless pork, cubed
- 1 large onion, cut in large chunks
- 8 cloves of garlic
- 1 cup orange juice
- 2 1/2 teaspoons ground cumin
- 2 teaspoons adobo seasoning
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 3 tablespoons chopped cilantro
- 1 cup diced mango
- 1/2 teaspoon powdered annatto
Helpful Tip:
You can also use a slow cooker to make this recipe, just make sure to add the lime and mango after it's finished cooking.
How to make it
- In a blender, combine 1/3 cup of orange juice, the onion and garlic. Add cumin, seasoning and pepper to form a paste. Pour over pork and let stand 5 to 10 minutes (or overnight) to marinate.
- Preheat a large pot over medium-high heat for 2-3 minutes. Place the olive oil in the pot, add the pork (arranged to fit the bottom of the pot) and cook for 1-2 minutes on each side until golden. Remove and repeat with remaining pork.
- Reduce to low heat. Add pork with marinade, chopped cilantro and remaining orange juice, cover with a lid and simmer for an hour or an hour and a half, until the meat is tender.
- When it's ready, remove the pot from the heat and add in mango chunks and lime juice, stirring carefully. Serve with rice and tostones or plantain chips.
