In small bowl, combine corn flour, salt and baking powder.

In medium sized bowl, mix lard until creamy. Slowly add corn flour mixture, and vegetable stock (it takes 3 -4 minutes ). Leave to rest for 30 minutes.

While tamales dough rests, melt lard in frying pan, sautѐ pork cubes, green onion and garlic until pork is golden on all sides. It takes 7- 8 minutes. Leave aside.

Cut baking paper to have 4 equal pieces, 8 x 6 inches in size. Prepare 4 ribbons to tie around tamales, once wrapped.

Pour water into your stove top steamer and leave it to get to steaming point. In the meantime, wrap the tamales.

Divide tamales dough into 4 equal parts and, spread over 4 baking papers using your hands, leaving ½ inch free space all around so you have plenty of room to roll filed dough to close it.

Overlap the paper and fold both side ends. This will create triangles. Fold the triangles up.

Insert the ribbon below wrap, lift ribbons' ends up, cross the ribbons on the top, fold back to the bottom and tie like a shoelace. Repeat with all the 3 remaining wraps.

Steam on the stove top for 45 minutes.

Take tamales out, unwrap and serve with Pico de Galo.