Polenta Carnitas with Salsa Cruda

2 cups water
1/2cup vegetable stock
1 cup milk
1 1/2cups polenta
20g butter
3/4cup finely grated parmesan
150g diced pork
1/2 teaspoon chilli powder
4 black peppercorns
1 clove garlic
1 cup water, extra
cooking-oil spray
1/2cup soured cream

for the salsa cruda
1 medium tomato, deseeded, chopped finely
1 small white onion, chopped finely
2 tablespoons finely chopped fresh coriander
2 fresh red thai chillies, deseeded, chopped finely
1 tablespoon lime juice

Lightly oil 20cm x30cm baking tin.

Heat the water, stock and milk in large saucepan. Add polenta; cook, stirring, about 5 minutes or until polenta thickens. Stir in butter and cheese. Spoon polenta into prepared tin; press firmly to ensure even thickness. Cool. Cover; refrigerate about 3 hours or until firm.

Meanwhile, combine pork, chilli powder, peppercorns, garlic and the extra water in medium saucepan. Bring to a boil then reduce heat; simmer, covered, about 45 minutes or until pork is tender. Cool in liquid.

Drain pork, discard peppercorns; shred pork finely.

Preheat oven to very hot 240ºC / 220ºC (fan-assisted).

Make salsa cruda - (combine ingredients for the salsa cruda in small bowl)

Turn polenta onto board; trim edges. Cut into 3cm x 4cm pieces. Place on oiled oven tray; spray with oil. Bake, uncovered, about 10 minutes or until crisp and browned lightly both sides. Divide salsa cruda, shredded pork and soured cream among polenta pieces.