mexican corn cakes with shredded pork

this dinner is saved for a saturday or sunday when you're more than willing to spend an hour in the kitchen. the components are simple to put together - boiled & broiled pork and cornmeal cakes topped with cheese, avocado, and homemade pico de gallo - which means this is a meal you can make while catching up on grey's anatomy, parks and recreation, or whatever else you have saved on the dvr, and not miss a beat.

and the flavors are exactly what i expected them to be: a nicely mexican flavored pork, a little crispy, a lot tender, topping a cornmeal cake studded with corn kernels and salty cheese. it's perfect for those times when you want mexican, but another taco or burrito won't cut it.

mexican corn cakes with shredded pork
adapted from martha stewart's dinner at home
1 hour, serves 4

for the pork:
1 pound pork tenderloin
4 cups chicken stock
1 large onion, diced
1/2 jalapeno, minced
2 1/2 to 3 cups loosely packed cilantro
1/4 teaspoon ground cumin
1 bay leaf
2 tablespoons unsalted butter, melted
1 tablespoon olive oil

for the corn cakes:
1 1/2 cups cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup grated cotija or queso fresco cheese
2 cups frozen corn
3/4 to 1 cup water
vegetable oil for frying

for serving:
sliced avocado
pico de gallo
cotija or queso fresco cheese

1. first, make the pork. combine pork, stock, half the onions, jalapeno, cilantro, cumin, bay leaf, and a hearty pinch of salt in a medium sauce pan. bring to a boil and reduce to a simmer. cook until the pork measures 138F, about 15 minutes, checking it after 10 minutes.
2. remove pork from the liquid and cut into two to three inch long pieces. transfer to a foil lined baking sheet and shred. add the remaining onion and stir in butter and olive oil. set aside until the corn cakes are made.
3. to make the corn cakes, whisk the cornmeal, flour, baking powder, and salt. stir in the cheese and corn. stir in the water, 1/4 cup at a time, until the mixture holds together. 
4. shape about 1/3 cup of the corn mixture into a patty about 1/2 inch thick and place on a plate. repeat with the remaining corn mixture. 
5. coat the bottom of a large skillet with about a quarter inch of oil and place over medium heat. fry the first batch of corn cakes, about 4 minutes per side.
6. when you have one batch of corn cakes left to fry, turn on your broiler. when it's heated, broil the pork until golden brown, about five minutes. remove from the oven and tent with foil until the corn cakes are done.
7. serve the corn cakes topped with pork, avocado, pico de gallo, and cheese.

2013.04.08 this is Inquiring chef's pick for the secret recipe club!