Tusks with cornmeal and cabbage

In a large pot, combine all the ingredients for the tusks

Bring to high heat until the water evaporates

After that, fry in the fat that forms, stirring occasionally, until the pork is well browned

Remove with a skimmer and let it drain on paper towels

Prepare the cornmeal: moisten the cornmeal with salted water and place in a steamer pot

Steam the cornmeal, covered, for 40 minutes

Heat the oil well and fry the garlic until golden

Add the cooked cornmeal and stir-fry for 2 minutes to combine

Remove from heat and mix with the prepared tusks

Prepare the cabbage: place oil in a pan and bring to high heat

When hot, add the garlic and fry until golden

Add the shredded cabbage and stir-fry until wilted (do not overcook: it should be slightly crunchy)

Season with salt and serve still warm with the tusks and cornmeal

This dish is often served with rice and beans

Cost: $8 per serving

Note: After washing the pork belly, scrape off the skin to clean well.