Corn Pancakes with Mozzarella and Roast Pork
Ease of preparation rating: Medium.
Yield: 6 servings.
Roast Pork
Ingredients:
2 garlic cloves, crushed
1 white onion, chopped
1 jalapeño, seeded and chopped
1 1/2 cups (350 ml) orange juice
2 tablespoons (30 ml) lemon juice
1/2 cup (120 ml) pineapple juice
1 tablespoon (15 ml) ground cumin
1 bunch of cilantro, chopped
Juice of 1 lemon
1 pound (454 g) pork shoulder, boneless
Salt and pepper
Method:
In a food processor, combine garlic, white onion, jalapeño, orange juice, lemon juice, pineapple juice, cumin, cilantro, and the juice of 1 lemon.
Process until smooth.
Place pork shoulder in a plastic bag, and cover with the marinade.
Press air out of the bag, seal bag, and refrigerate for 24 hours to marinate.
Preheat oven to 425o F (220o C).
Remove pork from marinade and place on a parchment-lined baking tray.
Place in the oven and bake for 45 minutes.
Remove pork from the oven, cover with foil, and reduce oven temperature to 325 o F (165 o C).
Return pork to the oven and to cook for 5 hours.
Let pork rest at room temperature for 30 minutes.
Using two forks, shred the pork off the bone into fine threads.
Refrigerate until later use.
Cachapas
Ingredients:
4 cups (950 ml) fresh corn kernels
3 eggs
2/3 cup (160 ml) milk
2/3 cup (160 ml) sugar
¼ cup (60 ml) melted butter
4 cups (950 ml) white corn flour
6 slices mozzarella cheese
3 avocados, pitted and sliced
1/8 tsp (0.75 ml) of salt
Butter, for frying
Method:
In a food processor, blend together corn, eggs, milk, sugar and salt until smooth.
While food processor is running, add melted butter in a constant stream and process until smooth.
Working a cup at a time, add corn flour and process until incorporated.
To cook the cachapas, heat a non-stick pan or cast iron skillet over medium heat,
Melt 1 tablespoon of butter in the skillet.
Ladle 4 ounces (120 grams) of pancake batter into the pan and cook until edges are golden brown and bubbles start to appear on the surface.
Flip and continue cooking for 1 minute.
Remove pancake from the pan and set aside.
Repeat with remaining batter to cook six pancakes.
Increase heat to medium high and melt 3 tablespoons of butter in the skillet.
Add reserved pulled pork to the pan and cook for 10 minutes, stirring every 2 minutes, until pork is heated throughout and starting to get crispy.
To serve, top each cachapa with a slice of mozzarella and pulled pork.
Fold each cachapa in half over the fillings and transfer back into the pan to melt the cheese.
Once cheese has melted, remove cachapa from the pan and serve immediately with sliced avocado.
