Sunday, March 30, 2008

Asado de Puerco

I bought some country-style pork ribs a little while ago, but had no idea what to do with them. Through the wonders of the Internet, I found this recipe from The Spice Must Flow, and decided to give it a go.

I halved the recipe since I had 2 lbs of ribs instead of 4. Because of that, 2 hours was a little too long of a cooking time, and the sauce got slightly dried out and burnt around the edges, and way too bitter. I salvaged the sauce by scooping up the non-burnt parts, adding a little water, then mushing through a sieve. Still bitter, so I added a little sugar - success!

I also had to rinse the bitter sauce off the ribs (yes, I rinsed off my pork).

After all that, this was hands-down the best hunk-o-pork I've ever cooked (except for Robert Rodriguez's cochinita pibil). I roughly shredded the meat, and we made mini-burritos with some of the salvaged sauce and some guacamole on flour tortillas.

I highly recommend this recipe, but make sure you don't burn your sauce!


Kevin said...

That sauce does sound tasty.

Vicki said...

Chilis + garlic - burnt = delicious.

I'm going to try making the sauce without the meat, bet it'll make a good all-purpose condiment.