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There’s a lot going on with this meal, but Chef Christian’s Corn Cakes and Rojo Sauce with Campo Grande Ibérico Pork Secreto recipes are all keepers.
“I love to make this in the early hours of the morning with a couple of sunny side up eggs. The sweetness of the corn cake with the deep rich zest of the Chile Con Limon Rojo sauce plays so well with the Campo Grande Ibérico Pork Secreto.”
Get more inspiration with Chef Christian’s recipes over on Youtube!
Corn Cakes & Rojo Sauce with Ibérico Pork Secreto
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 4 Ears of Corn
- 1/2 cup Melted butter
- 1 Can of Creamed Corn
- 1 Box of Jiffy Cornbread mix
- 1/2 cup White Sugar
- 2 Tbsp Whole Milk
- 2 Tbsp Spiceology Chile Con Limon
- 2 Dried Ancho Chiles
- 4 Dried Pasilla Chilies
- 3 Shallots (peeled and halved)
- 8 Whole Garlic Cloves
- 3 Roma Tomatoes (halved)
- 1 qt Chicken Stock
- 1 Campo Grande Ibérico Pork Secreto (or a store-bought Pork Loin)
- 2 Tbsp Spiceology X Derek Wolf Smoked Garlic Jalapeno Lager
- 1 cup White Onion (diced)
- 2 cups Roma Tomatoes (diced)
- 1 Serrano Chilies (small dice)
- 1/3 cup Cilantro (diced with stems)
- 4 Limes for Lime Juice
Instructions
- Preheat oven to 350 degrees.
- Slice corn off the cobs and place in a medium mixing bowl.
- Add creamed corn, milk, sugar, and jiffy mix. Fold together until evenly mixed.
- In a medium square casserole dish, spray with non stick spray and add corn mix.
- Bake on middle rack for 50-60 minutes or until a toothpick comes out clean. Cover 30 minutes into the bake.
- In a medium sauce pan heat one tbsp of oil over medium high heat. Add fresh garlic and sauté for one minute. Repeat the sauté step with shallots and tomatoes. After the vegetables start to become fragrant, add 1 quart of chicken stock.
- Add Anchos and Pasilla chiles with their seeds and Chile Con Limon Blend. Bring to a boil, cover and simmer for ten minutes.
- Once the dried chiles have rehydrated, remove the sauce pan from heat and pour into a blender. Puree until smooth. Set aside.
- Season the Campo Grande Pork Secreto liberally on both sides with Smoked Garlic Jalapeno Lager Rub. Set aside.
- Once corn cake has cooled slightly, heat 1 tbsp of oil in a large cast iron skillet. Spoon 1/3 cup balls of corn cake and flatten. Sear in the cast iron skillet into corn takes on some color and char on both sides. Let them rest on a paper towel lined plate. Repeat for all corn cake.
- In the same skillet, melt 2 tbsp of lard. Once lard is hot, add seasoned Secreto and sear 4 min per side. Let Secreto rest for 10 minutes. While it’s resting, combine diced tomatoes, white onion, serrano, cilantro, and juice of two limes. Salt pico to taste and mix. Thinly slice Secreto at an angle.
- Serve on corn cakes and rojo sauce with pico de gallo or your fresh salsa of choice.
