Dining @ Domingo's Part 6

The cooking continued while I was at the family desert outpost this past weekend. I've always found something magical and rejuvenating about the desert's vast, poetic landscape. That is, as long as it isn't too humid. Luckily, the weather was mild enough for outdoor tennis, and for a drive up to Mount Charleston. By sundown, we were able to put together the following meal, simple, savory, and delicious.

Spring(ish) Desert remix
Dinner for 5

• Roasted fig soup
• Rocket salad
• Pork Adobo and rice
• Kanu 2006 Chenin Blanc

Soup, salad, main dish... a tried and true formula I still enjoy employing. It all began with wanting to recreate Cendrillon's version of filipino adobo, with pork. Build on that the fact that I had a container of dried figs from Balducci's from JFK airport before my flight, and salad stuff in the refrigerator, and we've got a complete three courser.

The soup was built quite simply:

• 1 onion, diced
• 1/2 English cucumber, diced
• 6 mini sweet peppers, split lengthwise
• 16 dried figs, cut in half
• 1/2 cup raw cashews
• 4 cups water, boiling
• olive oil
• sea salt
• pepper

The oven was on at 300 degrees taking care of the pork adobo, and on a sheetpan I placed the figs (cut side up), peppers (cut side down), and cashews. Before I put them in the oven, it looked something like this.

On the stove, in a saucepan I heated some olive oil on medium high and sauteed the onion with a dash of salt. After 5 minutes, I added the cucumbers and turned the heat to medium for another 5 minutes. At this point I removed the sheetpan from the oven, although if I had more time I would have probably left them in for another 5 minutes to develop a deeper roasting flavor. I mixed the sheetpan contents to the pot, and left it for another 5 minutes. I then added the boiling water, simmered the mix for 15 minutes, and blended the whole deal, seasoning with sea salt and black pepper. It turned out something like this.

The salad was simply, a bag of mixed rocket and frisee, and some diced apple, with Barsani dressing, topped with crumbled feta cheese.

Which brings us to the pork adobo.

• 3 to 4 pound pork shoulder
• 1 onion, chopped
• 6 garlic gloves, smashed and diced
• 1/2 cup soy sauce
• 1/2 cup cider vinegar
• 1 can coconut milk
• 1/2 teaspoon chile powder
• 3 bay leaves
• 10 peppercorns

Turn oven on to 300 degrees. Dry and season the pork shoulder. Sear each side until brown, about 3 minutes in a large enough pot over medium high heat. Remove pork and sautee onions in pot, about 5 minutes, with chile powder, bay leaves, and peppercorns. Add garlic and sautee another minute. Add soy sauce, vinegar, and coconut milk. Bring to a boil, making sure you scrape the bottom of the pot for any good fond from the pork.

In a roasting dish, place contents of pot, and add pork shoulder. Cover with foil, and place in oven for 2 to 3 hours. What happens after, simply, is magic. When done, remove the pork, shred it, and place into a serving bowl, with the liquid poured over it.

Enjoy with rice and a glass of white wine. We certainly did.