Browned some pig neck bits in a little olive oil with salt & pepper, then dumped in a cup or so of beer, some Chinese black soy sauce, and some water to give us about a ½ inch of liquid. Braising it right now with hot peppers, Mexican oregano (which Skelly gives as Lippia graveolens) and some garlicks.
Later we will add a fistful of onion chunks, more garlic, and the (in this case canned) beans (& perhaps some tomatillo).
If you use dried beans, make sure you soak and cook them separately before you add any salt or spices.
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