For the pork:
2 Tbsps. butter
2 lbs. boneless pork shoulder or sirloin, but into 2” cubes
1/3 cup pure maple syrup
¼ cup cider vinegar
¼ cup chicken stock
1 tsp. dried rosemary leaves
½ tsp. salt
3 cloves garlic, minced
½ cup crème fraiche
snipped fresh chives or green onion tops, as needed
For the cornmeal waffles:
1 cup flour
2/3 cup cornmeal
1 ½ tsps. baking powder
½ tsp. salt
1 ¼ cups buttermilk
3 Tbsps. melted butter
2 Tbsps. pure maple syrup
4 strips cooked maple bacon, coarsely crumbled
1. Heat butter in a large saucepan over medium-high heat. Add pork and cook for 10 minutes or until nicely browned on all sides. Stir in maple syrup, vinegar, stock, rosemary, salt and garlic.
2. Cover and cook over low heat for 1 ½ hours or until meat shreds easily with a fork; cover and keep warm. Whisk together all waffle dry ingredients in a medium bowl, then whisk in remaining ingredients. Cook in a preheated waffle iron until golden brown. Break into triangles and stack on serving plates. Top with pork, crème fraiche and chives.
Photo and recipe: California Milk Advisory Board