Ingredients
- 10 pounds St. Louis pork ribs, trimmed
- 2 tablespoons salt
- 1 tablespoon black pepper
- ¼ cup soy sauce
- 3 tablespoons vegetable oil
- 1 ½ cups sweet onion, ¼-inch dice
- ¾ cup green bell pepper, ¼-inch dice
- ¾ cup red bell pepper, ¼-inch dice
- 6 quarts chicken stock, unsalted
- 6 cups stewed tomatoes, canned
- 3 quarts U.S. jasmine rice, cooked
- 6 cups sorghum, popped
- 2 ⅔ cups scallion, ⅛-inch slice
Directions
- In a 1-gallon metalwork bowl, combine ribs, salt, pepper, and soy sauce. Refrigerate for 30 minutes.
- Heat oil in a rondo, and brown the pork over medium-high heat for 5 to 7 minutes or until pork is medium brown in color. Remove pork from rondo and reserve.
- Add onion, green bell pepper, red bell pepper, and chicken stock. Bring to a boil over high heat, reduce flame to medium, and add pork.
- Cover and transfer rondo to an oven set to 350°F. Allow pork to braise for 3 hours.
- Remove pork from sauce, and reserve. Add stewed tomatoes to sauce, and puree using an immersion blender.
- To make one portion:
-In a heated bowl, pour 1 cup sauce.
-Place 1/2 cup rice in the center of the bowl
-Arrange 5 ounces pork around rice
-Top with 1/4 cup popped sorghum and 1 tablespoon scallions
Recipe Notes
Optional: Serve with hot sauce and lime wedges.
