I was having a hard time finding guavas in the grocery store. I had finally looked up the image of a guava on google and looked up the name in Spanish, Guayaba. The grocery store usually had both words on the cards so I had been lucky until this fruit. Once I started looking for Guayaba I found a huge selection of them. I also had no idea what a ripe guava felt like. I bought a couple and called my Mom. She told me they needed to be soft so I let them sit with my other fruits and once they were ready I got to cooking.
Pork seems to be a dish that goes well with some sweeter flavors so I wasn’t surprised how good this tasted. Lomo de Puerco en Salsa de Guayaba, Pork Loin in Guava Sauce from Aguascalientes. The sauce was a guava, onion, tomatoes and herb mixture. The pork chop is fried on both sides then cooks in the sauce to finish. It was a big pork chop on a smaller plate, and I didn’t think to cut it so I apologize for the beautiful picture.
I paired the pork with some Salsa de Lola, Lola’s Sauce from Chihuahua. Anaheim peppers, tomatoes and onion made up this relish like salsa and added a little heat.