Sweet Corn and Barley Mini Griddles with Citrus Panela Pork and Cabbage Slaw

Instructions

1. 1

   1. Place the sweet corn, milk, egg, sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and butter in a blender or food processor. Blend until the mixture is coarse yet fairly smooth.

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   2. Transfer the mixture to a bowl and add the pre-cooked cornmeal, well-drained cooked barley, and grated white cheese. Mix until a thick batter forms, then let it rest for 10 minutes so the cornmeal can hydrate.

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   3. While the batter rests, season the pork loin strips with the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon black pepper, and the ground cumin.

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   4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and brown for 5 to 6 minutes, stirring, until cooked through and lightly caramelized on the edges. Remove and set aside.

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   5. In the same skillet, add the remaining 1 tablespoon vegetable oil, the onion, ají dulce peppers, and garlic. Cook for 3 to 4 minutes until the onion softens. Stir in the grated panela and lime juice, mix well, and return the pork to the skillet. Cook for 2 to 3 minutes more until the liquid reduces and lightly glazes the meat. Keep warm.

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   6. In a medium bowl, combine the green cabbage, fresh cilantro, apple cider vinegar, honey, and a pinch of salt. Toss well and let stand for 5 minutes so the slaw softens slightly.

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   7. Heat a griddle or nonstick skillet over medium heat. If you want to keep them warm in the oven, preheat it to 200 °F / 95 °C. Lightly grease the surface and spoon portions of batter, about 2 tablespoons each, to form small griddles.

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   8. Cook the mini griddles for 2 to 3 minutes per side until golden and set around the edges. Repeat until all the batter is used, adjusting the heat so they do not burn.

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   9. Serve the mini griddles hot, top with the citrus panela pork, and finish with the cabbage and cilantro slaw. Serve immediately.