The Night Before: Begin by marinating the pork. Place cubed pork pieces in a large zip lock bag or large container. In a food processor or blender, puree the red onion, 5 garlic cloves, cumin, achiote, salt, and beer. Add the puree to the pork pieces. Zip closed or close container and move around so the puree covers every piece of the pork. Place in the refrigerator to marinate overnight. Place the whole mote bag in a bowl. Cover with water an inch above the mote. Reserve on the kitchen counter overnight.
The Next Day: Start by draining the water of the mote and rinse thoroughly. Add the mote in a medium pot and fill with water an inch above the mote. Add salt to taste. Bring to a boil then lower heat to medium, cover, and cook until tender, about 2 hours.
Place marinated pork, marinade, 5 whole garlic cloves, whole scallions, cilantro, salt, and 3-4 cups of water (enough to cover pork) in another medium to large pot, preferably a brass or aluminum pot. If not, a dutch oven or heavy bottom stock pot is fine. Bring heat up to medium high and cook until the liquid has evaporated. Occasionally stirring.
While the pork is cooking. Begin by preparing the sides. For the Aji, place all ingredients in a food processor or blender and puree until smooth. Pour into a tight sealed container and reserve in the refrigerator until ready to serve.
For the pickled onions, add in all the ingredients in a bowl, stir to combine. Cover with plastic wrap and reserve in the refrigerator until ready to serve. For the llapingachos, add the potatoes, scallion, and salt in a medium pot. Cover with water and cook until fork tender. Reserve 2 Tbsp’s of the cooking water and set aside. Drain the potatoes and discard the scallion. Set aside.
Heat the achiote oil or canola oil in a small sauté pan, and cook the finely diced red onion until tender. Then add to the potatoes. Mash potatoes in a bowl with the cooked red onion, achiote powder (if you didn’t use the achiote oil), salt, and reserved cooking water.
Form into 2 inch diameter size balls with all the mashed potato mixture. Then working with one ball at a time flatten it into a disk, make a whole in the middle and fill with fresh white cheese or mozzarella cheese. Cover and form into thick disks. Reserve in the refrigerator until ready to cook.
At this time the water from the pork would have evaporated. Add in 1/3 Cup Canola Oil and stir. Keep an eye on the pork so it doesn’t burn, it should get crispy and golden. Stirring occasionally.
For the corn, add water and salt with the corn in a small to medium size pot. Cook until tender. Leave in water until ready to serve. For the maduros, bring heat up on the oil. Fry sweet plantains until golden and cooked through. With a slotted spoon remove from oil and drain on double lined paper towels. Set aside and keep it warm in the microwave or oven until ready to serve.
When the pork is crisp and golden turn heat off. Bring heat up on a pan, add canola oil. Cook the llapingachos until crisp and golden on both sides.
To serve add a little bit of everything on a plate, the fried pork, mote, corn, llapingachos, fried sweet plantain, sliced avocadoes, pickled onions, and aji. And enjoy with a nice cold beer.