Here’s another pork recipe using juice from the Mehu-Liisa steam juicer. This time it’s grape juice and smoked pork ribs. I threw in some roasted serranos from the garden for that nice green chili taste. Here’s the recipe:
I covered my pork with salt, pepper, and chili pepper powder: chipotle and smoked pasilla. Then I browned the meat good on both sides.
Next, I smoked the browned meat over hot coals with apple wood chips added. I set the meat to the side so it wouldn’t burn or char. After a half hour, the pork looks nice and brown, with good smokey glazing.
While the pork was smoking, I gathered ingredients from my garden: paste tomatoes, serrano chilies, and eggplant. I add the eggplant as a thickener. When I put the sauce through the food mill at the end and reduce, the eggplant gives it a great structure and acts as a binder. I blistered the chilies. Then, I chopped onions and garlic and sauteed them with the chopped veggies, cumin, and bay leaves to deglaze the pan I browned the pork in (using up all those yummy brown bits). I kept the chilies back until oven time.
Once the pork was smoked, I removed the veggies from the pan, placed the pork in it, and replaced the veggies. I added the serranos, whole, at this point. Then I poured in the 50-50 mixture of Mehu-Liisa steamed grape juice and chicken bone broth just to cover the meat.
I covered the pan with a vented lid and baked in the oven for 3 hours at 225 degrees. When the meat was done (falling off the bone), I removed it to a plate and kept it warm. I put the veggies and all the juices (removed the bay leaves) through a food mill. Then I reduced the sauce to a nice barbecue-sauce thickness. I adjusted the seasonings and added just a touch of vinegar to the sauce to give it a tang.
I cooked up a roasted chili chilaquiles side dish to go with the pork (see the top picture). It was truly delicious.
1.5 – 2 lb pork rib slab
salt and pepper to taste
powdered chili (smoked adds more flavor) to cover meat lightly
1 tsp cumin
3-4 bay leaves
4-6 cloves of garlic, peeled and smashed
1 medium onion chopped roughly
3-5 medium long serrano chilies (~4 inches long) roasted in a pan
2 cups chopped paste tomatoes
2 cups chopped young eggplant
3/4 cup unsalted chicken bone broth (or regular unsalted broth)
3/4 cup Mehu-Liisa steamed grape juice (wine grapes or white grapes are best, but concord will do)
vinegar for finishing the sauce
I hope you get a chance to cook up this yummy dish using your Mehu-Liisa steamed juice. It can be adapted to many different juices throughout the season. Let me know how it goes!