Chimichurri Pork Cubano Cornbread Pie Wedges

Naylet LaRochelle


Cornbread ingredients:

Nonstick cooking spray


2 eggs, lightly beaten

1 (14 ounce) can of sweet corn cream style

1/2 cup half and half



1 1/2 cup coarsely chopped cilantro

1 1/2 cup coarsely chopped parsley

1/3 cup olive oil or cooking oil

2 tablespoons lime juice

2 teaspoons minced garlic

1/8 teaspoon crushed red pepper flakes, or to taste

Kosher salt, to taste


Black Bean Ingredients:

2 tablespoons olive oil

1/3 cup diced sweet onions

1 1/2 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 (15 ounce) can black beans, undrained

Kosher salt, to taste


Cubano Pork Ingredients:

3 tablespoons olive oil

1/3 cup diced sweet onions

1 tablespoon minced garlic

1 (12 ounce) package sauceless, smoked and seasoned pulled pork

1/2 teaspoon ground cumin

2 teaspoons dried oregano leaves

1/2 cup diced pimientos

1 tablespoon lime juice

Kosher salt, to taste


Assembly ingredients:

10-12 fried or baked sweet plantains, thinly sliced*

2 cups baby arugula or other micro greens

2 teaspoons olive oil

1/2 cup grated Cotija cheese or grated Parmesan cheese

1/3 cup guava preserves**

1 tablespoon chili garlic sauce

1 teaspoon lime juice

Lime wedges, for garnish, if desired


To make cornbread:

Preheat oven to 400 F. Spray a LODGE SEASONED CAST IRON ROUND 10 inch skillet with nonstick cooking spray. In a large bowl, stir together cornbread mix, eggs, cream-style corn, and half and half until well combined. Pour batter into cast iron skillet. Bake about 13-15 minutes or until toothpick inserted in center comes out clean. Let cool about 10 minutes. Cover skillet with upside down plate; invert. Let cornbread fall onto plate.


To make chimichurri: In a small food processor, add cilantro and parsley. Process until very finely chopped. Transfer to a medium glass bowl. Add oil, lime juice, garlic, red pepper flakes, and salt; stir until well combined. Cover; set aside.


To make black beans: Heat oil in a LODGE SEASONED CAST IRON ROUND 10 inch skillet over medium heat. Add onions and cook until translucent and fragrant, about 3-4 minutes; stir in garlic, cumin, and smoked paprika. Cook about 1 minute to meld flavors. Stir in black beans (with liquid in can). Reduce heat; cook until liquid has reduced and beans have thickened slightly. Add salt to taste.


To make Cubano pork: Heat oil in a LODGE SEASONED CAST IRON ROUND 10 inch skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes. Stir in garlic; cook about 1 minute. Stir in pork, cumin, oregano leaves, pimientos, and lime juice. Cook, stirring occasionally, until heated through and flavors meld, about 5-6 minutes. (While cooking pork, add olive oil as needed to keep slightly moist). Add salt to taste.


To assemble: Carefully slice inverted cornbread in half, to make a top and bottom layer. Remove top layer onto a sheet of wax paper or plate; set aside.

On the cornbread bottom layer, top with about half of the pork, covering surface to about ½ inch from the edge. Top with about half of the chimichurri sauce, remaining pork, remaining chimichurri sauce, black beans, and sweet plantains. Carefully close with cornbread top.

Cut cornbread pie into 6 equal-size wedges.

Toss greens with olive oil. Top wedges with greens; sprinkle with cheese. In a small bowl, stir together guava, chili-garlic sauce, and lime juice. Drizzle over wedges.

If desired, garnish with lime wedges. Serve immediately. Makes 6 servings.

Cook’s tips: *Fry 10-12 thin slices sweet, ripe plantains (plantains should be almost completely black) in a cast iron skillet in very hot oil. Transfer to a paper-lined plate to drain. For easy prep, purchase frozen sweet plantains. Bake or cook according to package directions. **Guava preserves can be found in ethnic aisle in most supermarkets. If unavailable, use apricot preserves.