NEW YORK (CBSNewYork) — At the end of a long week, a nice meal at home with your family hits the spot.

Chef Erik Ramirez from the Flatiron restaurant Raymi hit The Couch to show us a fabulous pork dish with lots of Peruvian flavor.

Adobo Sauce

40g – Canola oil
15g – Garlic (minced)
160g – Red onion (med dice)
40g – Red bell pepper (med dice)
18g – Panca pepper (dried)

Method: Toast garlic, add red onion and red bell pepper; sweat on medium heat. Add pinch of salt to draw out moisture. Add panca

110g – Aji panca puree
60g – Red wine

Method: Add panca puree, reduce by half; deglaze with red wine, reduce by half. Season.

1.4k – Reduced pork stock (reduce 3k pork stock and reduce to 1.4k)
4 – Cloves
Bouquet Garni – 2 parts oregano and thyme to 1 part of cilantro and parsley

Method: Add reduced stock, cloves and bouquet to pot; Reduce by half; remove bouquet, then puree and pass through fine chinois; return too pot.
Season. Skim fat.

110g – Huacatay (sachet)

Method: Steep huacatay in sauce for 15 minutes; be sure to squeeze all juices out of the sachet. Remove

36g – reduced veal jus (220g veal jus reduced to a glace)
23g – red wine vinegar

Method: Finish sauce with reduced veal jus and vinegar.

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