Cooking On The Couch: Pork Adobo

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

Ingredients:
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.