Venezuelan FoodCrispy Cachapa Layer Cake with Rum-Braised Pork, Hand Cheese and Cilantro Mojo
An original Venezuelan-inspired recipe that turns golden mini cachapas into crisp layers, filled with rum and panela-braised shredded pork, fresh hand cheese, and a bright cilantro mojo. It combines the sweetness of fresh corn with deep creole flavors in a shareable presentation.
Ingredients
- 600 g fresh corn kernels (for the dough of cachapas)
- 60 g pre-cooked cornmeal (amarilla or blanca)
- 120 ml milk (for suavizar the mezcla)
- 1 unit egg (large)
- 12 g sugar (realza the dulzor of the maíz)
- 6 g salt (divided entre preparaciones)
- 30 g butter (more extra for the pan if desired)
- 700 g pork shoulder (boneless)
- 150 g white onion (chopped diced small)
- 80 g sweet pepper (chopped finely)
- 12 g garlic (machacado)
- 25 g grated panela (or piloncillo grated)
- 60 ml dark rum (for desglasar)
- 240 ml chicken broth (or agua)
- 2 g ground cumin (for the cerdo)
- 1 g black pepper (freshly ground)
- 30 ml vegetable oil (divided)
- 30 g fresh cilantro (leaves and stalks tiernos)
- 45 ml lime juice (freshly squeezed)
- 15 ml white vinegar (for the mojo)
- 250 g Venezuelan hand cheese (desmenuzado or en hebras)
- 150 g avocado (thinly sliced finas for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Prepare the pork. Cut the pork shoulder into 3 or 4 large pieces and season with 3 g (1/2 tsp) salt, the ground cumin, and black pepper.
- 2
2. Heat 15 ml (1 tbsp) vegetable oil in a wide pot over medium-high heat. Brown the pork on all sides for 8 to 10 minutes.
- 3
3. Add the white onion, sweet pepper, and garlic. Cook for 4 minutes, stirring, until the onion looks translucent.
- 4
4. Add the grated panela and stir for 30 seconds. Pour in the dark rum and let it boil for 1 minute so the alcohol can evaporate.
- 5
5. Pour in the chicken broth, cover, and cook over low heat for 35 to 40 minutes, until the pork is very tender.
- 6
6. Remove the pork from the pot, shred it with two forks, and return it to the sauce. Cook uncovered for 5 more minutes until the filling is moist but not runny. Keep warm.
- 7
7. While the pork cooks, make the cachapa batter. Place the fresh corn, pre-cooked cornmeal, milk, egg, sugar, 3 g (1/2 tsp) salt, and melted butter in a blender. Blend until thick with a little texture remaining.
- 8
8. Make the cilantro mojo. Blend the fresh cilantro with the lime juice, white vinegar, the remaining 15 ml (1 tbsp) vegetable oil, and 2 tablespoons of the pork cooking liquid until you get a light green sauce. Set aside.
- 9
9. Heat a large nonstick skillet or griddle over medium heat and, if needed, grease it with a little butter. Pour portions of the batter to form 6 mini cachapas about 12 to 14 cm (5 to 5 1/2 inches) wide. Cook each one for 2 to 3 minutes per side until golden. Set aside.
- 10
10. Preheat the oven to 200 °C / 400 °F.
- 11
11. On a baking tray or oven-safe skillet, place one cachapa as the base, add a layer of shredded pork, some hand cheese, and a few avocado slices. Repeat to form a 6-layer stack, finishing with hand cheese on top.
- 12
12. Bake the cachapa cake for 10 to 12 minutes at 200 °C / 400 °F, just until the hand cheese softens and the top is thoroughly heated.
- 13
13. Remove from the oven, let rest for 5 minutes, and serve in portions with the cilantro mojo spooned over or on the side.
Chef tips
For a crispier texture, let the cachapa batter rest for 10 minutes before cooking and brown them well. If you want a more stable stack, cool the shredded pork for 10 minutes before assembling so the filling is more compact.
Substitutions
You can substitute hand cheese with fresh mozzarella or Oaxaca cheese. Dark rum can be replaced with more chicken broth plus 1 extra teaspoon of grated panela. If you cannot find sweet pepper, use a smaller amount of mild red bell pepper.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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