Plantain and Corn Cakes with Papelón Pork, Avocado Cream, and Cabbage Slaw

Instructions

1. 1

   Preheat the oven to 375 °F / 190 °C.

2. 2

   Place the pork in a baking dish or oven-safe pan with the onion, sweet pepper, half of the garlic, cumin, oregano, 1 teaspoon salt, black pepper, papelón, broth or water, 1 tablespoon lime juice, and 1 tablespoon vegetable oil. Mix well, cover with foil, and bake for 40 minutes at 375 °F / 190 °C.

3. 3

   While the pork cooks, place the plantain in a pot with enough water and boil for 12 to 15 minutes, until very tender. Drain and mash until smooth.

4. 4

   Transfer the pork to a skillet when it comes out of the oven, reserving the cooking juices, and shred the meat. Cook the shredded pork with its juices over medium heat for 8 to 10 minutes, until the liquid reduces and turns glossy. Adjust salt if needed.

5. 5

   In a bowl, mix the mashed plantain with the precooked cornmeal, warm water, grated white cheese, and 1 tablespoon chopped cilantro. Knead for 2 to 3 minutes until you have a soft, shapeable dough. If it feels dry, add a little more water; if too wet, add a little more cornmeal.

6. 6

   Divide the dough into 12 portions and shape them into small flattened cakes about 3 inches wide. Heat 1 tablespoon vegetable oil in a large skillet and brown them for 3 to 4 minutes per side over medium heat, until a golden crust forms.

7. 7

   Transfer the browned cakes to a tray and bake them for 10 minutes at 375 °F / 190 °C so they firm up inside.

8. 8

   Make the avocado cream by blending or mashing the avocado with the plain yogurt, the remaining garlic, 1 tablespoon lime juice, 2 tablespoons cilantro, 1/4 teaspoon salt, and 2 to 3 tablespoons water if you want a lighter texture.

9. 9

   For the slaw, mix the cabbage, carrot, remaining lime juice, sugar, the remaining 1 tablespoon vegetable oil, and a pinch of salt. Let it rest for 10 minutes so it softens slightly.

10. 10

    Serve 2 cakes per portion. Top with the papelón pork, add a generous spoonful of avocado cream, and finish with the cabbage slaw. If desired, garnish with extra fresh cilantro leaves.