Fresh-Cob Cachapa with Cochino Frito

Method

1. Cut the pork belly into 3 cm cubes and put them in a 24 cm pan with the water and salt. Bring to the boil on high heat, then lower to medium heat and simmer uncovered for 25 min. As the water cooks away the meat turns tender and the fat starts to melt out.

   Add in this stepSkinless pork belly 240 gWater 700 mlSalt ½ tsp

   high heat→medium heat

2. Once the water has gone, keep frying the pork in its own rendered fat on medium heat for 10 min, turning often, until every side is deep golden and crisp; drain on paper towels. The fat can spit, so keep your face back and rest a lid loosely on the pan if it does.

   medium heat

3. While the pork cooks, make the batter. Stand each cob upright and slice off the kernels, then scrape the cob from top to bottom with the back of the knife to catch the white corn milk. Blend the kernels, corn milk, milk, sugar and salt just until a few bits of kernel remain, stir in the corn flour and leave for 10 min.

   Add in this stepFresh corn on the cob 4Milk 40 mlSugar 1½ tspSalt ¾ tspPrecooked white corn flour 30 g

4. Melt the butter in a small pan on medium-low heat for 3 min. When the foam settles, the milky bits on the bottom turn brown and it smells nutty, take it off the heat: that is brown butter.

   Add in this stepButter (for brown butter) 35 g

   medium-low heat

5. Heat a 24 cm cast-iron pan on medium heat and brush it with a little brown butter. Pour in one ladle of batter per serving, spread to 16 cm across and 1 cm thick and cook for 5 min. When the edge is dry and the underside has dark brown spots, flip and cook for 4 min.

   medium heat

6. Brush the browned side with brown butter, lay mozzarella on one half, crumble over the feta and fold. Leave on low heat for 1 min until the cheese melts, then plate with the cochino frito and a spoon of sour cream, and drizzle with the remaining brown butter.

   Add in this stepFresh mozzarella or queso de mano 120 gFeta (stand-in for queso de año), crumbled 40 gSour cream (stand-in for nata) 2 tbsp

   low heat