Esquites with Crispy Adobo Carnitas

INSTRUCTIONS

• 1 For the Adobo Carnitas, Heat 1 tablespoon of the vegetable oil in large saucepan on medium-high heat. Working in batches if needed, sear pork until browned on all sides. Return pork to saucepan. Sprinkle with garlic and paprika. Stir in vinegar. Cook on medium-high heat until slightly thickened. Add water, soy sauce, black pepper and bay leaves, stirring to mix well. Bring to boil. Reduce heat to low. Cook 1 hour and 30 minutes, stirring occasionally, until pork is very tender.
• 2 Meanwhile, for the Esquites, fill large stockpot 2/3 full of water. Bring to boil. Add corn. Cover and cook 10 minutes. Drain well and allow corn to cool enough to handle. Carefully cut kernels from cob. Place in large bowl. Set aside.
• 3 Remove pork from saucepan. Shred into small, bite-size pieces using 2 forks; cool completely. Discard bay leaves and skim fat from Adobo Sauce and discard. Return saucepan with Adobo Sauce to medium heat. Cook until thick and syrupy, about 5 to 10 minutes longer. Remove from heat. Cool slightly.
• 4 Heat remaining 3/4 cup oil in large deep skillet on medium-low heat. Fry shredded pork until crispy and golden brown. Remove with slotted spoon and place on large paper towel-lined plate to drain.
• 5 To assemble Esquites, add Mayonesa, 1/3 cup of the reserved Adobo Sauce, sour cream, cilantro and cayenne pepper to bowl with corn, stirring just until blended. Add 3/4 of the Adobo Carnitas, tossing to mix. Spoon Esquites into large shallow serving bowl. Sprinkle with remaining Carnitas and drizzle with remaining Adobo Sauce. Spoon cottage cheese evenly over top, drizzle with sriracha sauce, if desired, and sprinkle with additional cilantro to serve.
  
  Test Kitchen Tip:Swap in frozen corn in place of cooking fresh corn-on-the-cob. Use 10 cups frozen sweet corn kernels, thawed. For extra smoky flavor, lightly char cooked corn-on-the-cob over the grill, or sear corn kernels in large skillet on high heat, just until browned.