CookEat Recipe
Pork and Yuca Baguette Bites
Boiled sweet yuca binds pan-cooked pork, tender okra, finely diced radish, allspice and cilantro. Spoon the topping onto crisp baguette toasts.
Method
Steps
Step 1
Use commercially packaged raw peeled frozen sweet yuca intended for boiling, weighed before cooking. Boil in the measured 1500 ml water for its full packet time, about 30 minutes, until tender. Drain and discard the cooking water, remove the fibrous centre and mash lightly. Do not use unidentified or bitter cassava.
Step 2
While the yuca boils, use raw boneless pork loin cut into 2 cm pieces. Heat 2 teaspoons olive oil in a wide pan over medium-high heat. Cook the pork with the allspice for about 6–10 minutes, turning, until a clean thermometer reads 71°C in the thickest pieces. Rest 3 minutes on a clean plate and chop small.
Step 3
Wash, dry and thinly slice the okra. Cook in the pan with the remaining teaspoon oil over medium heat for 8–10 minutes until tender. Wash and finely dice the radish and chop the cilantro; fold with the okra, all the yuca and the cooked pork.
Step 4
Heat the oven to 200°C. Slice the baguette into small thin rounds and bake for 5–8 minutes until crisp. Spoon on the topping immediately before serving in twelve portions; no yuca is reserved separately.
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