From: Chef Jesus Delgado, Tanta, Chicago. Yield: 1 serving.
2 cups flour
2 tablespoons baking powder
½ teaspoon salt
2 tablespoons sugar
2 cups whole milk
1 oz. melted butter
Pork Belly Confit:
6 oz. pork belly, cooked (steamed for 5 hours)
2 oz. red berry syrup (sugar, strawberries, red berries)
1 oz. miel de picarones (natural brown sugar, cinnamon, cloves, dried figs, orange zest)
as needed, seasonal berries
as needed, powdered sugar
as needed for garnish, mint
For waffle: Pour ingredients into a mixing bowl, mix well. Pour a small amount of batter onto heated waffle iron. Depending on waffle iron settings, remove once finished.
For pork belly confit: Fry steamed pork belly. Once crispy, toss pork belly in berry sauce.
To plate: Place cooked waffle on plate. Add berry sauce. Add pork tossed with berry sauce. Top with berries and mint.