After seeing GIP's TD entry, I decided to give gravéd eggs a try. I like when I put an over-easy egg on pulled pork, so thought I'd like this, too. Pork country ribs lightly salted and sprinkled with cayenne, browned, then covered with a mix of enchilada sauce, brown sugar, cumin, marjoram, ginger, mexican oregano, allspice, and water enough to cover the pork. (Think of a rif on barbecue sauce, in case you're not putting the enchilada sauce and brown sugar together in your mind.) This is the beginning, after browning but before fully covering in sauce. Brought it to a boil then covered, turned the heat down to simmering, and let the pork cook about 2 hours.
Once the pork was done cooking, I removed it from the sauce and kept warm. Returned the sauce to a boil and reduced to a thick consistency. Shredded the pork a bit then spooned on some sauce and then topped with a couple of the gravéd eggs.
I don't normally use a lot of salt, so the gravé process added way more salt than I am used to. However, I am glad I got to try something new. Good, though salty, food there!
Once the pork was done cooking, I removed it from the sauce and kept warm. Returned the sauce to a boil and reduced to a thick consistency. Shredded the pork a bit then spooned on some sauce and then topped with a couple of the gravéd eggs.
I don't normally use a lot of salt, so the gravé process added way more salt than I am used to. However, I am glad I got to try something new. Good, though salty, food there!
'd
Damn shame they no longer sells these plates.
