Green Chili Corn Cakes w/ Pork…
Gluten-Free
Ingredients:
Green chili corn cakes (corn masa, fine cornmeal, gluten-free flour, roasted corn, roasted poblanos, buttermilk, farm eggs, butter, baking soda, salt), braised pork butt smoked then braised on a bed of veggies (Sweet Briar Farms pork, spices, coffee, salt, pepper), Apple BBQ sauce (apple butter, brown sugar, vinegar, spices, salt).
Instructions:
Hydrate corn cake mix and BBQ pork separately. Fill cake can with warm or cold water, and allow to soak 30-60 min, stir well . Cook the pancakes on a seasoned pan with your preferred cooking fat (vegetable oil/butter/lard). Meanwhile, cover pork with boiling water and allow to sit for 20 min. (Or cold soak for a few hours ahead of time.) Then simmer pork in its liquid in a pan while you cook the corn cakes.
To serve:
Pile pork meat and sauce on top of a hot cake. Additional serving suggestions: top with chipotle mayo, slaw, and green onion.
