Twice Cooked Crispy Spiced Pork with Creamy Polenta


Twice Cooked Crispy Spiced Pork with Creamy Polenta
With flavours of paprika, garlic, chili and herbs, this twice-cooked pork dish takes juicy melt-in-your-mouth slow-cooked carnitas style pulled pork and bakes it again until crispy and golden. Paired with a creamy polenta this is a real comfort-food dish.

Twice Cooked Crispy Spiced Pork with Creamy Polenta Recipe

Serves 4


1 tsp smoked paprika

½ tsp each dried garlic powder and Chipotle chilli powder

2 tsp dried oregano

1 tsp ground coriander

2 tbsp maple syrup

¼ cup extra virgin olive oil

400g pulled pork carnitas style – find the recipe here

2 tbsp extra virgin olive oil

2 cobs corn, kernels removed

2 cloves garlic, thinly sliced

1 long red chilli, thinly sliced

½ cup coriander leaves

100g feta, crumbled

For the creamy Polenta

500ml milk

500ml chicken stock

1 cup fine polenta



Preheat oven to 240°C (220°C fan forced). Combine the spices, maple syrup, and oil in a small bowl. Season with salt and pepper and mix to combine. Place the pork on a large baking tray lined with non-stick baking paper. Pour over the maple mixture and mix to combine. Spread the pork into a single layer and place in the oven. Cook for 15-20 minutes, turning occasionally, or until crispy and golden.

To make the creamy polenta, place the milk and stock in a medium saucepan over medium heat and bring to a simmer. Add the polenta in a steady stream, whisking to combine. Reduce the heat to low and cook, stirring continuously for 4 minutes, until thickened. Take off the heat and keep warm.

Meanwhile, heat oil in a large, non-stick frying pan over high heat. Add the corn and garlic and cook for 4-5 minutes, or until golden. Add chilli and cook for 1 minute.

Divide the polenta between bowls, top with corn, coriander and Feta. Top with pork and serve.


Master Recipe: Slow Cooked Carnitas Style Pulled Pork

Pulled Pork Carnitas Style


Print Recipe


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