Busters Recipes

Chile Braised Pork

Ingredients:
2 lbs. meaty pork spareribs, chopped into 2-inch lengths
1-2 tsp. salt or to taste
4 ancho chiles, stemmed and seeded
4 cups hot pork or chicken stock, preferably homemade
5 garlic cloves
5 cloves

Instructions:

Season the spareribs with about 1 1/2 tsp. of the salt. Pour 1 cup boiling water into a heavy-bottomed, medium-sized Dutch oven or saucepan set over medium-high heat. Add the meat; reduce the heat to medium and cook, stirring occasionally for about 40 minutes. During the last 5-10 minutes, start checking carefully until the last of the water boils off. At this stage the meat will be starting to render out some of its fat. Keep cooking, stirring frequently to prevent scorching, until it is literally frying in its own fat about 5-10 minutes longer. It should be deep golden but not over-browned.

As soon as you've started the meat, begin the chile sauce. Rinse and griddle-dry the chiles, then place them in a medium-sized bowl and cover with hot stock. Let sit for 10 minutes.

Meanwhile, roast and peel the garlic; set aside. Place a small, heavy skillet over medium-high heat, add the cloves, and toast until fragrant, about 1 minute. Grind the cloves using a mortar and pestle. Place the chiles and their soaking liquid in a blender along with the garlic and cloves.
Puree very thoroughly and pour over the browning spareribs in the pan. Cook, covered, over medium-low heat for another 20 minutes, or until the ribs are very tender. Taste for salt and add a little if desired.

Makes 4 servings.