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1
make the salad In a medium saucepan, cover the pork with the water and Chicken Stock.
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2
Add the onion, carrot, celery, bay leaf, 1/2 teaspoon of salt and the peppercorns and bring to a simmer.
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3
Reduce the heat to low, cover and simmer, skimming occasionally, until the meat is very tender when pierced with a knife, about 2 1/4 hours.
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4
Transfer the meat to a plate and let cool completely, then coarsely shred with 2 forks.
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5
Strain the stock and refrigerate until chilled; discard the vegetables.
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6
Discard the fat from the stock and boil over high heat until reduced to 1 1/2 cups.
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7
In a large saucepan, bring the pork stock and milk to a simmer.
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8
Whisk in the cornmeal, masa harina, lard, crushed red pepper and 1 teaspoon of salt.
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9
Stir over moderately low heat until thick and smooth, about 5 minutes.
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10
Remove from the heat and stir in the shredded pork and culentro and let cool.
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11
Shape the mixture into 8 ovals and wrap each in a rectangle of foil, twisting the ends securely.
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12
In a medium saucepan, combine the orange, cherry and lime juices with the onion.
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13
Bring to a boil over moderate heat and cook until reduced to 3/4 cup, about 12 minutes.
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14
In a small skillet, cook the garlic in the olive oil over moderate heat until very lightly browned, about 3 minutes.
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15
Whisk the garlic oil into the reduced juices, add the dried cherries and season with salt and pepper.
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16
Let cool, then refrigerate until chilled, about 1 hour.
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17
Spread the tamales in a single layer in a steamer.
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18
Cover and steam over several inches of boiling water until the cornmeal is no longer gritty, about 30 minutes.
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19
Add more boiling water to the steamer halfway through cooking.
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20
In a bowl, toss the watercress, scallions and 1/2 cup of the cherry mojo and season with salt and pepper.
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21
Mound the salad on 4 plates.
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22
Unwrap the tamales and arrange 2 on each plate next to the salad.
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23
Spoon the remaining mojo onto the plates and serve.
