Golden Taro and Sweet Corn Cakes with Shredded Pork, Guava Mojo, and Fresh Watercress Salad

Instructions

1. 1

   1. In a large bowl, combine the grated taro with 120 g (about 3/4 cup) of the sweet corn kernels, the pre-cooked cornmeal, grated llanero cheese, the beaten egg, 4 g salt, 1 g black pepper, and 15 ml (1 tbsp) vegetable oil.

2. 2

   2. Blend the remaining 100 g (about 3/4 cup) sweet corn with 30 ml (2 tbsp) water until you get a coarse paste. Add this paste to the taro mixture and stir until a moist but shapeable dough forms. Let it rest for 10 minutes.

3. 3

   3. While the dough rests, heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Sauté the white onion, sweet pepper, and garlic for 5 to 6 minutes, until tender and fragrant.

4. 4

   4. Add the shredded pork, grated panela, 60 ml (1/4 cup) of the stock or water, 2 g salt, and 1 g black pepper. Cook over medium-low heat for 10 minutes, stirring, until the pork is juicy and well seasoned. Keep warm.

5. 5

   5. For the guava mojo, place the guava paste, apple cider vinegar, 30 ml (2 tbsp) lime juice, and 60 ml (1/4 cup) hot water in a small saucepan. Cook over low heat for 3 to 4 minutes, stirring, until melted into a glossy sauce. If needed, add the remaining stock or water a little at a time to loosen it.

6. 6

   6. In a bowl, toss the watercress with the red onion and the remaining 15 ml (1 tbsp) lime juice. Season with a pinch of salt and mix gently. Add the avocado just before serving so it keeps its shape.

7. 7

   7. Divide the taro dough into 8 portions and shape into thick cakes about 7 cm (3 inches) wide. For a neater finish, chill them for 10 minutes before cooking.

8. 8

   8. Heat the remaining 15 ml (1 tbsp) vegetable oil in a nonstick skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until deeply golden and cooked through. If you prefer to finish them in the oven, transfer to a tray and bake at 375°F / 190°C for 8 minutes.

9. 9

   9. Serve two cakes per plate, top with the hot shredded pork, spoon over the guava mojo, and finish with the watercress, red onion, and avocado salad on top or alongside.

10. 10

    10. Serve immediately to enjoy the contrast of the crisp golden cakes, juicy pork, sweet-tangy guava sauce, and the fresh salad.