This is a variation of a recipe that I originally tried in Real Simple magazine. It is like a pancake collided with a taco. The original version has skirt steak with all of the accoutrements of a taco (cilantro, sour cream, avocado and cheddar cheese). I played with this recipe by replacing it with pork sirloin cooked in a bit of rum, added fresh corn and green onions in the corn cakes and topped them with spinach and cooked corn. I added some other toppings I had around such as pickled red onions and mozzarella cheese. —tia.ukpe
coconut oil or olive oil, plus 1 teaspoon
sea salt and black pepper
good quality rum
broth or water
whole wheat or all purpose flour
coconut milk or whole milk
corn kernels, divided
chopped green onions, white and green parts
In This Recipe
Preheat oven to 375 degrees. Heat 1 tablespoon of oil in a large skillet over medium high heat. Season the pork with the chili powder and 1/2 tsp sea salt. Cook until both sides are browned, then place in baking dish and add rum and broth or water and braise. Remove pork when internal temperature reads 145-160 degrees F.
Meanwhile, in a medium bowl, add the flour, cornmeal, baking powder, 1 tsp of salt and 1/4 tsp of black pepper. Mix well and create a well in the center and add the egg, milk and 1 tablespoon of oil. Combining the wet and dry ingredients, add the green onions and corn. Be careful not to over-mix. If batter seems thick, add more milk or water to help thin it out.
Heat 1 teaspoon of oil in another large skillet over medium heat. Drop 1/4 cup of batter into skillet and cook until golden brown and cooked through.
In the skillet used for searing the pork, add some water or broth to deglaze the pan and add the spinach until wilted. Add the corn and season with salt and pepper.
When the pork is cooked through, let it sit for a few minutes before slicing. Place corn cakes on plate and top with spinach and corn mixture and sliced pork. Feel free to add pickled onions or cheese.