Homemade Blue-Corn Blini with Maple-Chile-Braised Pork Belly & Cilantro

For the blini:

1. In a small pan, bring 1 cup lactose-free milk to a boil.
2. In a bowl, whisk together the cornmeal, salt, baking soda and sugar. Pour milk over the cornmeal and stir together; set aside.
3. In another bowl, whisk together the remaining ½ cup milk, egg and butter; stir into the cornmeal mixture.
4. Whisk together the flour, baking powder and cayenne. Stir into the wet ingredients until evenly combined.
5. Drop 2-tablespoon scoops of batter onto a preheated, buttered griddle. Cook for 1 minute until golden brown, then flip and cook the other side. Repeat with remaining batter.

For the pork tenderloin:

1. Preheat oven to 300° F. Cut pork into large cubes, season with salt and pepper and place in a roasting pan.
2. Halve garlic horizontally and toast in a dry pan with chiles over high heat for 1–2 minutes until fragrant.
3. Add maple syrup, cook for 3 minutes, then pour over pork. Cover and roast for 1¾–2 hours.
4. Remove garlic and chiles, shred pork with forks and serve on blini with lime and cilantro.

Notes/Additions

• Serve as appetizers or make full-sized pancakes for an entrée.
• Substitute yellow or white cornmeal if needed.
• Use dark amber maple syrup for a richer, less sweet flavor.