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Home » Pork in Corn Husks

Pork in Corn Husks

Pork in Corn Husks

Pork in Corn Husks

Gorgeously-flavoured chunks of moist pork, infused with the flavour of corn from the corn hunks they are bundled in for cooking. And they look stunning, too. People open the bundles and eat the pork inside (you don't eat corn husks.)
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Cooking Temperature 180 C / 350 F / Gas Mark 4
Course Barbeque, Main Course, Make-Ahead, Pork, Wraps and Tortillas

Ingredients
 
 

  • 12 Corn Husks
  • 2 teaspoons Cumin ground
  • 2 teaspoons Coriander dried, ground
  • 1 teaspoon Ground Pepper
  • 1 Onion medium, minced
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic minced
  • 1 teaspoon Salt
  • 3 ½ pounds Pork raw

Instructions
 

  • Soak corn husks in lukewarm water for an hour.
  • Wash hands with soap and water; ensure worksurface is clean.
  • Scrub onion with a clean vegetable brush under running water. Peel, mince, add to large bowl.
  • Add to bowl all remaining ingredients except the pork and mix to make a paste. [Tip: whack them all (except the pork) in a food processor and whiz. If you do, just cut the onion into chunks and you can leave the garlic whole.]
  • Cut your raw pork up into largish bite-size pieces -- about shish-kebab size. Dump the pork pieces in the bowl of spice paste, toss to coat all sides of the pieces, then cover the bowl, and chill for at least an hour.
  • Wash hands with soap and water after handling uncooked pork.
  • Heat a frying pan with a small amount of oil in it. Brown the pieces of pork on all sides.
  • From each soaked corn husk, cut an unbroken strip about ¼ inch wide (½ cm) off the side. Place about 2 pieces of pork in each of the husks. Fold the filled husks up into bundles, and use your strips to tie them up with.
  • [You may, if you wish, make them to this point, and then cover and refrigerate for use the next day. If so, you can skip the above step of letting them rest in the pork paste for an hour.]
  • Heat oven to 180 C / 350 F / Gas Mark 4.
  • Put bundles into a baking pan, and bake in oven until an instant-read thermometer shows the meat at 160 F (71 C.) This should take about 20 minutes, but will vary based on the type of meat you used and how thick the pieces were.
  • Also very good cooked on barbeque grill; cook on one side of the grill with the heat turned on on the other side only.

Notes

You can use a meat such as pork tenderloin, which is really nice in this. Or, you can use large pieces of meat such as pork shoulder, etc. We actually used pork loin, with a bit of fat on it, to keep the meat moist during cooking on the barbeque.
To serve, give 1 per person. Provide them with some salsa at the table to garnish these with.

Directions in this recipe follow the Safe Recipe Style Guide.
Tried this recipe?Let us know how it was!
This page first published: Jan 16, 2004 · Updated: Feb 20, 2021.

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Tagged With: Corn Husks, Mexican, Pork

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