Wednesday, June 16, 2010

Puerco en Adobo
Pork with rich red-chili sauce, based on a recipe from Rick Bayless's "Authentic Mexican" book. Pork steaks are a St Louis regional dish you don't see often in other parts of the country. They are a slice from the shoulder. They have a bone and a cross section slice of several different muscles of varying degrees of tendernesss all held together by connective tissue. Here in St louis they are usually grilled and slathered in a sweet Kansas City style barbeque sauce. After reading one of Bayless's recipes I decided it would be perfect for pork steaks, he uses boneless pork loin.
4 pork steaks (10 to 12 ounces each)
8 dried chiles ancho, stemmed, seeded and deveined
3 Tablespoons vegetable oil
1/2 cup diced onion
3 cloves of garlic, peeled
1 1/2 cup chicken stock
1/2 teaspoon ground cumin
1 bay leaf
1 Tablespoon chopped fresh oregano
1 teaspoon fresh thyme leves
6 Tablespoons cider vinegar
1 cup mango juice (Bayless uses orange juice)
1 Tablespoon Splenda (or sugar)
Salt and freshly ground black pepper to taste
In a saute pan, toast the chiles in hot oil, drain them and cover with boiling water, let the chiles soak for several hours or overnight. Keep them submerged by weighing them down with a small plate.
In the same saute pan, saute the onion and garlic until caramelised and browned, strain the onions and garlic, letting the oil drain back into the saute pan.
Drain the chiles and squeeze dry. Place the chiles, garlic, onions, cumin, bay, oregano, and thyme in a food processor and puree, adding 1/2 cup broth and 2 tablespoons of the vinegar. Strain the puree through a medium mesh sieve.
In the saute pan with the reserved oil, saute the puree for several minutes, stirring constantly. Stir in the juice and remaining broth and let simmer for about 45 minutes, partially covered. Stir and check the sauce often to make sure it is not sticking to the pan bottom. Season with the salt, sugar, and pepper.
Cool the sauce and take 1/4 cup of sauce and add the remaining 4 tablespoons of vinegar, marinate the pork steaks in this mixture for several hours. Refrigerate the remaining sauce until you are ready to grill the steaks.
Prepare the grill to medium hot-I always grill over charcoal-bring the pork and sauce to room temperature. Sear the steaks on both sides and grill several minutes. Place the steaks in a disposable foil pan, cover with the sauce and cover with foil, place at the back of the grill and simmer them gently over a low fire for an hour, replenishing the charcoal as necessary.

1 comment:

Kevin said...

VERY NICE Mick!!! I REALLY like Rick Bayless's cooking style. Am I influencing you to cook more Mexican???? LOL!! That would also work really well with "country style" ribs, which are not really ribs at all. They're boneless cutlets from a Boston Butt (pork shoulder) Pork shoulder is VERY flavorful due to all of the connective tissue (ie: fat!!!!)