Braised Pork with Mojo Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a simplified version of Havana Harry's recipe; at the restaurant, they deep-fry the pork after braising it. Ingredients:
5 1/2 pounds boneless country-style pork ribs, excess fat trimmed, cut into 2- to 3-inch pieces |
2 14-ounce cans low-salt chicken broth |
1 large head garlic, peeled, chopped |
2 bay leaves |
1 teaspoon salt |
1 teaspoon ground black pepper |
2 tablespoons olive oil |
1 large onion, thinly sliced |
mojo sauce |
Directions:
1. Preheat oven to 400°F. Combine pork, broth, half of garlic, bay leaves, salt, and pepper in large ovenproof pot. Cover tightly; bake until pork is very tender, about 1 hour 30 minutes. Using slotted spoon, transfer pork to bowl. Boil liquid in pot until reduced to 1 1/2 cups, about 30 minutes. Return pork to pot; simmer until heated through, about 5 minutes.
2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion and remaining garlic; sauté until onion is tender and golden brown, about 12 minutes. Season with salt and pepper.
3. Transfer pork to plates; spoon some pan juices over. Top with sautéed onion mixture. Serve with Mojo Sauce.
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