Creamy Pigeon Pea Casserole with Panela-Glazed Pork Ribs and Cassava Flatbread Crisps

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Pat the pork ribs dry and toss them with 1 tablespoon vegetable oil, half of the salt, black pepper, cumin, annatto, and vinegar.

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   2. Heat a large casserole or oven-safe pot over medium-high heat. Brown the pork ribs for 8 to 10 minutes with 1 additional tablespoon vegetable oil, turning until well seared. Remove and set aside.

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   3. In the same pot, add the remaining tablespoon of vegetable oil. Sauté the onion, sweet pepper, red bell pepper, garlic, and the white part of the scallions for 6 minutes, until fragrant and softened.

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   4. Stir in the grated tomato, panela, finely grated lime zest, and 2 teaspoons lime juice. Cook for 3 minutes so the panela melts and the sofrito becomes glossy.

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   5. Add the cooked pigeon peas, coconut milk, and hot chicken stock or water. Mix well and cook for 5 minutes over medium heat. Using a spoon or masher, lightly crush some of the pigeon peas to thicken the base without turning it into a full purée.

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   6. Return the browned ribs to the casserole, cover, and transfer to the oven at 350 °F / 175 °C for 35 minutes, or until the pork is tender and the sauce is creamy.

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   7. Meanwhile, melt the butter in a small skillet over low heat. Brush or toss the cassava flatbread pieces with it and toast them on a tray for 6 to 8 minutes in the oven at 350 °F / 175 °C, watching closely so they become crisp without burning. Set aside.

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   8. Remove the casserole from the oven, uncover, and cook for 8 more minutes on the stovetop over medium heat if you want a thicker texture. Adjust with the remaining salt if needed.

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   9. Turn off the heat and add the fresh cilantro and the green part of the scallions. Stir gently so some pigeon peas remain whole.

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    10. Serve the casserole hot and finish with the crispy cassava flatbread shards on top just before bringing it to the table.