Pork and Corn Chowder

Season the pork (suan) with mayonnaise, tomato paste, all-purpose BBQ rub, cayenne pepper, ground cumin, beer, salt, and baking soda.

Finely chop one head of garlic, grate the carrot, chop the Roma tomato and red onion, and chop the cilantro (or parsley) stems from half a bunch.

In a pressure cooker, sear all the seasoned pork.

Add a little water to the pork in the pressure cooker and cook for 15 minutes after it reaches full pressure.

Remove the kernels from 5 ears of corn. Set aside 1/3 of the kernels and reserve the rest.

Chop one sausage to add to the chowder.

In a blender, blend 2/3 of the corn kernels with 1 liter of water.

Heat a large pot (like a Dutch oven or large stockpot). Brown the chopped sausage.

Sauté the chopped vegetables (garlic, carrot, tomato, onion, cilantro stems) along with the reserved corn kernels (the 1/3 portion).

Add the cooked pork, including the liquid from the pressure cooker, the blended corn mixture, and more water if necessary, to the sautéed mixture.

Simmer until the mixture reaches the desired consistency (thick like a chowder).

Finish the chowder by adding lime juice, salt to taste, and chopped fresh cilantro/parsley mix.