Name: Tamarind Braised Pork Loin With Mint (Lomito de Cerdo al Tamarindo y Menta)
Yield: Serves 6
Ingredients: 1 (2½-pound) center-cut pork loin; 2 teaspoons kosher salt; Freshly ground black pepper; 2 tablespoons canola oil; ¼ cup dark rum; ⅛ cup tamarind paste, seeds removed; 2 small red onions, quartered through the root end; 2 cups chicken broth; 3 tablespoon grated panela or dark brown sugar; 1 tablespoon grated fresh horseradish, or 1 tablespoon prepared horseradish; ½ cup mint leaves, chopped

Lomito de Cerdo from Colombiana by Mariana Velasquez

Photography by Gentl & Hyers

This is the juiciest pork loin ever. The secret lies in the acid from the tamarind and the slow braise—paired, the meat becomes unbelievably tender. I learned this method from author Caroline Chambers while styling her book Just Married, and I adapted it to feature flavors from my home. Tamarind paste can be purchased online and in many supermarkets as a block or in a jar.

Recipe notes

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

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Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Oxtail Guisado

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Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.