Cooking at: 350 F / 180 C / Gas Mark 4
Pork in Corn Husks Recipe
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.)
- Soak corn husks in lukewarm water for an hour.
- Mix all remaining ingredients except the pork in a bowl 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.
- Heat a frying pan with a small amount of oil in it. Brown the pieces of pork on all sides.
- Cut an unbroken strip about 1/4 inch wide (1/2 cm) off the outside of each soaked corn husk. 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.]
- Put bundles into a baking pan, and bake 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. Very good on barbeque; cook on one side of the barbeque with the heat turned on on the other side only.
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. For the kitchen lab test, 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.