CookEat Recipe
Black-Eyed Pea and Yuca Pasta with Pork
Pork cooks with ginger, cinnamon and onion while yuca is boiled separately. Black-eyed peas, yuca and pasta are folded into the pan before serving.
Method
Steps
Step 1
Use 120 g commercially packaged peeled raw frozen sweet cassava (yuca), weighed before cooking; do not use bitter or unidentified cassava. Boil in 1500 ml water for the full package time, about 30 minutes, and until tender. Drain and discard all cooking water, remove the fibrous central core and cut into bite-size pieces.
Step 2
Use 80 g cooked, drained black-eyed peas. Weigh pasta dry and cook separately in the remaining 1200 ml boiling water for its package time; reserve 200 ml pasta water and drain. Chop onion and peeled ginger. Cut raw pork loin into 2 cm cubes on a separate board and clean hands and utensils.
Step 3
Heat olive oil in a large lidded pan over medium heat. Cook onion and pork for 6–8 minutes, turning. Add ginger, cinnamon and reserved pasta water; cover and simmer for 12–15 minutes until thick pork pieces reach 71°C internally on a clean digital thermometer.
Step 4
Fold in cooked yuca, black-eyed peas and pasta and heat for 3–5 minutes before serving.
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