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Nacatamal (Pork Tamal with a Pre-Cooked Masa, Boiled in Banana Leaf)
A pork tamal counted among Nicaragua's national dishes. Corn masa is thinned with sour orange, aromatics and pork stock, stirred in a pot of melted lard until it thickens, and cooled; raw marinated pork, soaked rice, potato, tomato and mint go on top, and the whole is tied tight in banana leaf and boiled for three hours. The masa is cooked before it ever meets the leaf, so the time in the pot belongs to what went in raw: the pork and the rice.
