Orange and mild chili glazed pork skirt steak over toasted corn pastelera with wine-braised onions

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a bowl, mix the orange juice, orange zest, honey, mild ground chili, half of the chopped garlic, half of the oregano, 1 tablespoon olive oil, 1 teaspoon salt, and the black pepper.

3. 3

   Pat the pork skirt steak dry, coat it with the orange mixture, and let it rest for 15 minutes while you prepare the rest of the dish.

4. 4

   In a large oven-safe skillet or in a separate pan, heat 1 tablespoon olive oil over medium heat. Add the onions, a pinch of salt, and cook for 8 minutes until softened. Add the red wine and the remaining oregano, cook for 5 minutes until slightly reduced, then transfer to a bowl.

5. 5

   In the same skillet, add the remaining 1 tablespoon olive oil and raise the heat to medium-high. Sear the pork 3 to 4 minutes per side, reserving the marinade liquid in the bowl.

6. 6

   Transfer the skillet to the oven, or place the pork in a baking dish, and cook for 18 to 22 minutes at 220 °C / 425 °F, until fully cooked. Halfway through, brush with the reserved marinade liquid to build the glaze.

7. 7

   Meanwhile, heat a wide saucepan over medium-high heat. Add the corn kernels and cook them for 6 to 8 minutes, stirring, until part of the corn is nicely toasted. Add the butter, scallions, the remaining garlic, and a pinch of salt; cook 2 minutes more.

8. 8

   Add the milk and bring to a gentle simmer. Stir in the dissolved cornstarch and cook for 2 to 3 minutes, stirring, until thickened. Add the criollo or tybo cheese and stir until melted. Adjust with the remaining salt if needed.

9. 9

   Remove the pork from the oven and let it rest for 5 minutes. If desired, return the onions to the skillet or warm them separately for 1 minute so they are nicely hot for serving.

10. 10

    To serve, spread the toasted corn pastelera on the plates, top with sliced pork, finish with the wine-braised onions, and sprinkle with fresh parsley.

11. 11

    Serve immediately to enjoy the contrast between the citrus glaze on the pork, the creamy corn base, and the juicy onions.