Sweet Corn Arepita Stack with Papelon Pork, Avocado Cream, and Lime Cabbage Slaw

Instructions

1. 1

   1. In a medium pot, heat 1 tablespoon vegetable oil (15 ml / 1 tbsp) over medium heat. Add half of the chopped white onion, half of the crushed garlic, and half of the chopped sweet peppers. Sauté for 3 to 4 minutes until fragrant.

2. 2

   2. Add the pork shoulder chunks, ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, grated papelon, and 480 ml water (2 cups). Mix well, cover, and cook over medium-low heat for 45 to 50 minutes, until the pork is very tender.

3. 3

   3. Remove the pork from the pot and shred it with two forks. Return the meat to the cooking liquid and cook uncovered for 8 to 10 more minutes, until the liquid reduces and the pork becomes juicy and lightly glazed. Keep warm.

4. 4

   4. While the pork cooks, place the sweet corn kernels in a blender or food processor with 120 ml water (1/2 cup). Pulse briefly to make a mixture that still has some texture.

5. 5

   5. In a bowl, combine the pre-cooked cornmeal with the blended corn, the remaining chopped white onion, the remaining chopped sweet peppers, grated white cheese, 1 tablespoon chopped fresh cilantro, 1 tablespoon vegetable oil (15 ml / 1 tbsp), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 5 minutes so the cornmeal hydrates.

6. 6

   6. Shape the dough into 8 small arepitas. If the mixture feels too dry, add 1 to 2 tablespoons of water; if it feels too wet, add a little more pre-cooked cornmeal. They should be compact and easy to handle.

7. 7

   7. Heat a nonstick skillet or griddle over medium heat with 1 tablespoon vegetable oil (15 ml / 1 tbsp). Cook the arepitas for 4 to 5 minutes per side until golden. If you want to finish them in the oven, transfer them to a tray and bake for 8 minutes at 375°F / 190°C.

8. 8

   8. For the cream, blend the ripe avocado with the plain yogurt, 2 tablespoons lime juice, the remaining crushed garlic, 2 tablespoons fresh cilantro, 2 to 3 tablespoons water, and a pinch of salt until smooth and thick.

9. 9

   9. In a separate bowl, combine the finely shredded cabbage with the grated carrot, the remaining 1 tablespoon lime juice, a pinch of salt, and a pinch of black pepper. Toss well and let rest for 5 minutes.

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    10. To assemble, place one sweet corn arepita on each plate, add a layer of papelon pork, a little cabbage slaw, and a spoonful of avocado cream. Repeat with a second arepita to create a stack. Serve immediately with the remaining cream on top or on the side.