Dominican Pumpkin and Oregano Pork Pastelón with Sweet Corn Layer and Golden Fried Cheese

Instructions

1. 1

   1. Preheat the oven to 375 °F / 190 °C. Lightly grease a baking dish about 23 x 33 cm (9 x 13 in) with a little of the vegetable oil.

2. 2

   2. Place the pumpkin in a pot with enough water and 1 teaspoon of salt. Cook for 12 to 15 minutes until very tender. Drain well.

3. 3

   3. While the pumpkin cooks, season the ground pork with the sour orange juice, dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the ground cumin. Let it rest for 10 minutes.

4. 4

   4. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Brown the frying cheese for 2 to 3 minutes, turning so it colors on several sides. Remove and set aside.

5. 5

   5. In the same skillet add 1 more tablespoon of vegetable oil. Sauté half of the red onion, the sweet Dominican pepper, and the garlic for 3 minutes until fragrant.

6. 6

   6. Add the tomato paste and cook for 1 minute. Add the seasoned ground pork and cook for 8 to 10 minutes, breaking it up until no pink remains.

7. 7

   7. Add 120 ml (1/2 cup) of the chicken broth or water and cook 5 minutes more until the filling is juicy but not runny. Stir in the fresh cilantro and adjust with a little more salt and black pepper if needed. Set aside.

8. 8

   8. In another small skillet heat the remaining tablespoon of vegetable oil. Sauté the remaining red onion for 2 minutes, add the sweet corn kernels, a pinch of salt, and 60 ml (1/4 cup) chicken broth or water. Cook for 3 to 4 minutes until the corn is tender and just barely moist. Set aside.

9. 9

   9. Mash the hot pumpkin until smooth. Mix in the milk, butter, beaten egg, fine precooked cornmeal, the remaining chicken broth or water, and the rest of the salt and black pepper. It should become a thick, creamy mash.

10. 10

    10. Spread half of the pumpkin mash in the baking dish. Layer the braised pork over it, then the sautéed corn, and finally the browned frying cheese.

11. 11

    11. Cover with the remaining pumpkin mash and smooth the top with a spoon. Bake for 25 to 30 minutes at 375 °F / 190 °C until set and lightly browned around the edges.

12. 12

    12. Let it rest for 10 minutes before slicing so the layers can settle. Serve hot.

13. 13

    13. For a deeper golden top, you may switch on the broiler for 1 to 2 minutes at the end, watching closely, keeping the dish about 15 cm (6 in) from the heat.

14. 14

    14. Serve each portion making sure to include pumpkin, pork, corn, and frying cheese in every slice.