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Spiced Shredded Pork on Corn Cakes - Recipe

A great tasting light meal that is full of textures and flavors.
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Spiced Shredded Pork on Corn Cakes Recipe
Spiced Shredded Pork
  • Preheat broiler.
  • Combine pork, stock, half of the onions, jalapeno, cilantro, cumin, bay leaf and 1/2 teaspoon of the salt in medium saucepan.
  • Bring to a boil.
  • Cover, reduce to a simmer.
  • Cook until pork registers 140° on an instant read thermometer. (Approximately 10-15 minutes). The meat will be slightly pink in the middle but very tender.
  • Transfer the meat to a cutting board.
  • Shred the meat into 2 inch peices with two forks. (Discard water from saucepan).
  • Put meat on a baking sheet, add the rest of the chopped onions.
  • Melt the butter, mix the butter with olive oil and pour over the meat and onions.
  • Season with salt and pepper.
  • Broil until golden brown (7-10 minutes).
  • Watch carefully, stir occassionally.

Mexican Corn Cakes
  • Whisk together masa harina, flour, baking powder and salt in a large bowl.
  • Stir in corn and cheese.
  • Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
  • Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
  • Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
  • Repeat with remaining mixture, making 8 patties.
  • Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
  • Using a slotted spoon, transfer to a paper towel to drain.
  • If pan becomes dry, add more oil as you go.
  • Cover patties with foil to keep them warm until ready to serve.

  • Top each corn cake with 3 avocado slices, a heaping 1/3 cup pork, 2 tomato wedges and 1 tablespoon sour cream.
  • Garnish with cilantro.
Prep Time: 15 minutes
Container: medium saucepan and baking sheet
Servings: 4
-1 pound pork tenderloin
-29 ounces low sodium chicken stock (2 cans 14.5 oz)
-2 small onions, finely chopped
-1/2 fresh jalapeno chili with seeds, finely chopped, or 4-6 canned jalapeno rings
-1/2 bunch fresh cilantro 21/2-3 cups plus a frew sprigs for garnish
-1/4 teaspoon ground cumin
-1 bay leaf
- coarse salt and pepper to taste
-2 tablespoons unsalted butter, melted
-1 tablespoon olive oil
-1 avocado, halved, peeled, thinly sliced, sprinkled with lemon juice to keep it from turning brown.
- Mexican Corn Cakes
-1 1/2 cups masa harina
-1/2 cup all purpose flour
-1 teaspoon baking powder
-1/2 teaspoon coarse salt
-1/2 cup grated cotija cheese (can substitute shredded parmesan cheese)
-2 cups coarsely chopped fresh or frozen corn kernals (approximately 2 large or 3 medium fresh sweetcorn)
-1 cup warm water - use only as much as needed
-6 tablespoons vegetable oil for frying