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1
In a small bowl, combine the coriander with 1 teaspoon each of salt and pepper.
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2
Rub the pork all over with the spice mixture and let stand at room temperature for 3 hours.
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3
Meanwhile, heat 3/4 inch of vegetable oil in a large deep skillet until shimmering.
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4
Add about 10 plantain slices and fry over moderately high heat, turning, until uniformly golden, 2 to 3 minutes.
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5
Using a slotted spoon, transfer the plantains to a wire rack to drain.
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6
Pry apart or unfold the chips as necessary; the plantains will crisp as they cool.
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7
Continue to fry the remaining plantains in batches.
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8
Preheat the oven to 350.
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9
Heat 1 tablespoon of the canola oil in a large ovenproof skillet.
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10
Add the pork and cook over high heat until brown and crusty all over, about 6 minutes.
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11
Transfer the skillet to the oven and roast the pork for about 10 minutes, or until an instant-read thermometer inserted in the thickest part registers 135.
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12
Transfer the pork to a cutting board and let cool completely.
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13
Heat the remaining 1/2 tablespoon of canola oil in a small skillet.
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14
Add the corn and cook over moderate heat until tender, about 2 minutes.
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15
Transfer to a bowl and let cool.
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16
Add the onion, tomato, cilantro and lime juice and season with salt and pepper.
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17
Thinly slice the pork.
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18
Arrange a pork slice on each plantain chip, top with a teaspoon of the corn salsa and serve.
