When we met Chef Ricardo Heredia of China Poblano in Las Vegas, we recognized a great bloke and a talented chef rolled into one. Then we tasted his food, and we crossed over into man-crush territory. Check out this quick video of Ricardo and his take on a classic Puerto Rican dish, pernil, giving it a full Aussie treatment with a pastured Aussie lamb shoulder in place of the traditional pork.
"I love Aussie lamb simply because you are what you eat." says Ricardo. "The vast Australian pastures and mineral rich terroir yields a clean sweet essence to the meat and a rich vegetal flavor to the fat. You simply cannot mimic the result anywhere in the world."
With simple aromatics for flavor (garlic, oregano) to let the meat itself shine, he smokes it low and slow on a Big Green Egg, and serves it with pique (pee-kay) – a fermented chile vinegar condiment that's on every boriqua table. It's not too spicy, but rich in flavor and acidity, the perfect counterpoint to a slow-roasted meat like the lamb pernil...and also empanadas and other Puerto Rican fare.
He shared this simple recipe below so you can make your own pique, and the video will show you the pernil method.
Step 1: Pickled peppers
- 1 lb. aji dulce peppers
- 2 cups white wine vinegar
- 4 cups water
- 1 oz. whole coriander seeds
- 1 oz. whole peppercorns
- 1 large sprig of oregano
Method: Bring all ingredients to a boil and remove from heat. Place all ingredients in a clean vessel with a tight fitting lid and refrigerate overnight. Store refrigerated up to 6 months
Step 2: Pique Boricua
- 5 oz. pickled aji dulce peppers, stems and seeds removed (or sub mild yellow chili such as banana)
- 1 bunch cilantro
- 3 oz. garlic
- 12 oz. yellow onion
- ½ habanero pepper, stem and seeds removed (add more for additional heat )
- 1 cup white wine vinegar
- 2 cups pineapple juice
- 1 oz. kosher salt
Method: Blend all ingredients in blender