Topocho and Corn Cakes with Coffee-Braised Pork, Red Bean Cream, and Pickled Sweet Peppers

Instructions

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   1. In a medium pot, heat 1 tablespoon of oil over medium heat. Add half of the onion, half of the garlic, and half of the sweet peppers. Sauté for 3 to 4 minutes until softened.

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   2. Add the pork, 1 teaspoon salt, 1/2 teaspoon black pepper, and the cumin. Brown for 6 to 8 minutes, stirring to seal the meat well.

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   3. Pour in the coffee, panela, and 240 ml (1 cup) water. Stir, partially cover, and cook over medium-low heat for 40 to 45 minutes, until the pork is tender and the liquid turns into a light glaze. Add a little more water during cooking if needed.

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   4. Meanwhile, make the pickle: in a bowl combine the remaining sweet peppers, 60 ml (1/4 cup) white vinegar, the sugar, 60 ml (1/4 cup) water, and 1/4 teaspoon salt. Let stand for at least 20 minutes.

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   5. For the red bean cream, heat 1 tablespoon of oil in a small skillet over medium heat. Sauté the remaining onion and garlic for 3 minutes. Add the cooked red beans, 120 ml (1/2 cup) stock or additional water, 1/4 teaspoon salt, and a pinch of pepper.

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   6. Cook the beans for 5 minutes, then blend or process with the butter until thick and smooth. Stir in the cilantro and adjust seasoning. Keep warm over very low heat.

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   7. For the cakes, place the grated topocho in a large bowl and mix with the corn kernels, pre-cooked cornmeal, egg, grated cheese, the remaining salt, and the remaining pepper. Mix until a moist but compact dough forms. If it feels too dry, add 1 to 2 tablespoons of water.

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   8. Shape the mixture into 8 medium cakes. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat.

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   9. Cook the cakes for 4 to 5 minutes per side until golden and cooked through. If you prefer to finish them in the oven, transfer them to a tray and bake at 375°F (190°C) for 8 minutes after searing.

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    10. Check the pork and cook uncovered for 3 to 5 more minutes if you want a more reduced sauce. It should stay juicy, not dry.

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    11. To serve, spoon a base of red bean cream onto each plate, arrange 2 cakes per serving, add the coffee-braised pork on top or on the side, and finish with the pickled sweet peppers.

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    12. Serve immediately while the cakes are crisp outside and tender inside.