Pastel de Mandioca y Bondiola

Step 1: Prepare Vegetables for Braising

Dice the bell peppers, onion, carrots, and celery. Place them in a baking dish to form a 'bed' for the meat. Add bay leaves, rosemary sprigs, and a whole garlic head to the vegetables.

Step 2: Sear Pork Bondiola

Slice the pork bondiola into thick rounds. Heat olive oil in a large pan over high heat. Sear the pork bondiola rounds on both sides until golden brown. This adds flavor and color to the meat.

Step 3: Assemble and Braise the Pork

Place the seared pork bondiola rounds on top of the vegetable bed in the baking dish. Pour vegetable broth and tomato sauce over the meat and vegetables. Season generously with salt and black pepper. Add the chopped pineapple pieces on top of the pork. Cover the baking dish tightly with aluminum foil. Braise in a preheated oven at 180°C (≈355°F) (approximately 355°F) (350°F (≈175°C) (approximately 175°C)) for 2.5 hours, or until the meat is fork-tender and can be easily shredded.

Step 4: Prepare the Pork Filling

Once the pork is braised, remove it from the oven. Let it cool slightly. Shred the pork bondiola using your hands or two forks. Transfer the shredded pork and all the braised vegetables and liquid from the baking dish into a pot. Season with paprika, salt, and pepper to taste. Heat gently to combine flavors.

Step 5: Crisp Pancetta

Dice the pancetta into small pieces. Cook the pancetta in a separate pan until crispy. Set aside for later use in the cassava puree.

Step 6: Peel and Cook Cassava

Peel the cassava root. For fresh cassava, cut off the ends and peel like an orange. For older cassava, cut into segments and then peel. Wash the peeled cassava thoroughly. Cook the cassava in boiling water until tender. Add salt only after the cassava is tender. Remove the central fibrous nerve from each cooked cassava piece.

Step 7: Make Cassava Puree

Grate the cooked cassava using a grater. Transfer the grated cassava to a pot. Add hot milk and butter. Mix well with a wooden spoon or potato masher until a smooth puree is formed. Season with salt and pepper to taste. Stir in the crispy pancetta.

Step 8: Assemble the Pie

Grease an oven-safe baking dish. Spread a layer of cassava puree evenly at the bottom of the dish, creating a slight 'wall' around the edges. Spoon the braised pork and vegetable filling over the first layer of puree. Top with the remaining cassava puree, spreading it evenly to cover the filling. Smooth the top surface.

Step 9: Bake and Serve

Place the assembled pie in a preheated oven until the top is golden brown and crispy. This will also allow the cassava puree to absorb some of the liquid from the filling. Serve hot with a fresh salad.

• Braise the pork the day before and refrigerate. This allows the fat to solidify on top, making it easy to remove for a lighter dish.

• Pineapple helps tenderize the pork during braising.

• For fresh cassava, peel by cutting off the ends and then peeling the skin like an orange. For older cassava, cut into segments and then peel.

• Remove the central fibrous nerve from the cassava after cooking, as it will be easier.

• Never use a food processor or blender for cassava puree, as it will become gummy due to its high starch content. Use a grater or potato masher instead.

• Add salt to the cassava only after it is tender and cooked, as adding it earlier can make it tough.

• Do not add too much liquid to the cassava puree, as it will absorb liquid from the braised pork filling during baking, ensuring a moist but not watery pie.