Creamy Pigeon Pea Casserole with Panela Pork Ribs and Gratinéed Cassava Flatbread Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the pork ribs dry and season them with 4 g of the salt, the black pepper, and the cumin.

2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the pork ribs for 8 to 10 minutes, turning until colored on several sides. Remove and set aside.

3. 3

   In the same pot, add the onion, sweet pepper, and garlic. Sauté for 5 minutes over medium heat until the onion looks translucent. Add the tomato, tomato paste, annatto, and panela; cook for 3 minutes, stirring well.

4. 4

   Return the pork ribs to the pot. Add the Worcestershire sauce and 750 ml / 3 1/4 cups of the chicken broth or water. Cover and cook over medium-low heat for 45 minutes, or until the meat is tender.

5. 5

   Meanwhile, place the soaked and drained pigeon peas in another pot with the remaining 250 ml / 1 cup chicken broth or water. Cook over medium heat for 35 to 40 minutes, until tender. If needed, add a little more water to keep them just covered.

6. 6

   Once the pigeon peas are tender, add the milk, butter, and 60 g / 2 oz of the grated queso llanero. Lightly mash part of the pigeon peas with a spoon to create a creamy texture while leaving some whole. Adjust with the remaining 4 g salt if needed.

7. 7

   When the ribs are ready, uncover the pot and cook 8 minutes more to reduce the sauce slightly. Stir in half of the chopped fresh cilantro.

8. 8

   Transfer the creamy pigeon peas to a casserole or baking dish. Arrange the pork ribs and their sauce on top. Cover with the cassava flatbread pieces and sprinkle over the remaining grated queso llanero.

9. 9

   Bake the casserole for 15 minutes at 200 °C / 400 °F, until the cheese melts and the cassava flatbread becomes crisp around the edges.

10. 10

    Remove from the oven, finish with the remaining chopped fresh cilantro, and let rest for 5 minutes before serving.