Sobrebarriga
Ingredients:
4 Servings
Meat:
- 1/4 cup diced tomato
- 1/4 cup minced onion
- 1/8 cup minced scallion
- 1 tablespoon minced cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon powdered bay leaf
- 1/8 teaspoon pepper
- 1 1/2 pounds sobrebarriga, clean
Hogao:
- 1 tablespoon oil
- 3/4 cup diced onion
- 3/4 cup peeled and diced tomatoes
- 1 teaspoon minced garlic
- 1/8 teaspoon Worcestershire sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon minced cilantro
- 1/2 cup breadcrumbs
Directions:
- Combine the tomato, onion, scallions, cilantro, salt, bay leaf, and pepper and rub all over the meat. Refrigerate for 1 hour or overnight if desired.
- Cook the sobrebarriga in one of the two following ways:
- In the Oven: Preheat the oven to 250 F. Place the meat in a baking pan, add 1 cup of water, cover tightly, and bake for 2 hours or until tender.
- In a Pressure Cooker: Place the meat and 1 cup of water in a pressure cooker over medium-low heat and cook until tender, about 40 minutes. Remove from the pressure cooker, and place in a baking pan or oven proof serving dish.
- While the meat is cooking, prepare the hogao: In a large saute pan over medium heat place the oil and saute the onions, tomatoes, garlic, Worcestershire, salt, and pepper. Lower the heat to low and cook for 10 to 12 minutes. The raw onion flavor will have disappeared. Add the cilantro and set aside.
- Remove the meat from the oven or pressure cooker. Turn the oven heat up to 475 F. Cover the meat with hogao and sprinkle with bread crumbs.
- Bake for 10 minutes. Serve.
Hindsight:
Let’s face it, we rushed this thing. If we were true to tradition we would have marinated for a night and baked for a day to maximize flavor and tenderness.
Summary:
This dish earned us the right to visit Colombia. We’ll cook this dish again if the time ever comes when having kitchen help isn’t so socially taboo.