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