Yam and Corn Mini Cachapas with Citrus Panela Pulled Pork and Cabbage Slaw

Instructions

1. 1

   1. In a medium pot, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed pork and brown it for 6 to 8 minutes. Add half of the onion, the garlic, and the sweet pepper, and cook for 3 more minutes.

2. 2

   2. Add the grated panela, orange juice, 1 tablespoon of lime juice, cumin, oregano, 1 teaspoon salt, 1/4 teaspoon black pepper, and the water. Mix well, cover, and cook over low heat for 40 minutes, until the pork is very tender.

3. 3

   3. Uncover the pot and cook for 8 to 10 more minutes to reduce the liquid slightly. Remove the pork, shred it with two forks, and return it to the sauce. Cook 2 more minutes so it becomes glazed. Keep warm.

4. 4

   4. For the slaw, combine the cabbage, the remaining onion, cilantro, 2 tablespoons lime juice, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Toss well and let it rest for 10 minutes.

5. 5

   5. For the mini cachapa batter, place the corn kernels, cooked yam, pre-cooked cornmeal, milk, egg, melted butter, baking powder, and the remaining salt in a blender. Blend until you get a thick but pourable batter.

6. 6

   6. Heat a nonstick skillet or griddle over medium heat and grease it with the remaining tablespoon of vegetable oil. Pour small portions of batter, about 60 ml or 1/4 cup for each mini cachapa.

7. 7

   7. Cook each mini cachapa for 2 to 3 minutes per side, until golden and set. Repeat with the remaining batter, adjusting the heat so they do not burn.

8. 8

   8. If you want to keep them warm, place them on a tray and hold them in the oven at 200 °F / 95 °C for up to 10 minutes.

9. 9

   9. Serve the mini cachapas topped with the citrus panela pulled pork and finish with the cabbage slaw on top or on the side.

10. 10

    10. Serve immediately to enjoy the contrast of the soft mini cachapas, juicy pork, and crisp slaw.