Tag Archives: porc

Barbecue style spare ribs in tamari and chipotle sauce

I know this is not barbecue weather and I am not suggesting you set one up in the rain! On the contrary this is fake barbecue food so perfect when you want to “pretend” and enjoy the taste of a barbecue without the hassle or indeed the health risk of charcoal meat… The Tamari sauce and Chipotle chilli give the meat a lovely, smoky taste and appearance but no burning needed.

Chipotle is a fiery and delicate chilli from Mexico and here I have paired it with Cajun spices, bought on a market in Martinique.

 

Marinated porc

Marinated porc

IMG_0266

Crispy and blackened by the spices

Ingredients list:

  • One or two pork ribs rack
  • Tamari sauce 100ml
  • Olive oil 50ml
  • Cajun spice 1 Tbsp
  • Chipotle chilli powder, 1tsp
  • Treacle, 1 Tbsp

Get trimmed pork ribs in preference, with just enough fat to sizzle.

Put all the ingredients and spices into a bowl and mix well. You might need to heat the treacle so it blends with the other ingredients.

Put the marinade over the meat, massage it  in with your fingers and leave in the fridge for ½ hour if you can.

Put the racks into your roasting oven on the roast setting and leave it to cook for 2 hours max at just over 160 degrees. It needs to slow roast so the meat is melting and literally falling off the racks.

Serve this to share with your fingers and add a green salad on the side.

The spices, the Tamari and treacle, all give it the distinctive charcoal colour and a great taste. All done in the oven and no outdoor BBQ to clean afterwards!

It is also quicker to make than most spare ribs recipes I know and it tastes just right.

 

 

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Caramelised pork ribs, by Ferran Adria

I have made this recipe several times and apart from the fact that you have to start it the day before, it is actually quite time-saving because you can have it all ready on the table with very little to do to it on the day.

The recipe is taken from Ferran Adria’s book “The Family Meal” Phaidon, where he has collated recipes done for the staff after a hard day cooking for the restaurant. All the recipes are quick and quirky but nutritious and satisfying as well and this pork ribs dish is a success with children and adults alike. I made it recently because I had a bit of a crowd coming and because it is easy to make in big quantities. It’s a dish for sharing around and eating with your fingers!

I usually make too much of the barbecue sauce but it keeps well and can be used to marinate chicken fillets or even bits of fresh salmon, so this is never a problem…

Ingredients list: (for eight people)

  • 3 to 4 pork rib racks or 2kg
  • pinch of salt
  • water 100ml
  • 1 orange
  • Barbecue sauce as described in the 7 steps below:
  1. Chop 3 red onions, 4 garlic cloves and a chunk or ginger together.
  2. Squeeze one orange and reserve.
  3. Fry the onions and garlic and cook for a few minutes
  4. Add 150ml of honey, one large spoonful of molasses or treacle. Add the orange juice and cook.
  5. Add the ginger and lemongrass
  6. Add two Tbsp of mustard of Dijon, a glug of Worcester sauce and a tin of chopped tomatoes. I also add some tomato paste  instead of the ketchup indicated by Adria. Add a dash of Sherry vinegar (15cl). Cook until much reduced..
  7. Put through a blender and then pass it through a sieve so you are left with a very fine sauce and no bits. I use a ‘press’purée’ and  a fine metal sieve to achieve that. Season with sea salt.

One and a half hour before the meal, put the ribs into a roasting dish and cover with the sauce.

Dilute with some water and put covered in foil in the oven for 1h30 hour minimum.

Baste it with sauce as it cooks and add some water or sauce if necessary. Towards the end, check the meat is falling off the bones. Uncover and put under the grill or raise the temperature if there is still a lot of sauce. Take out and grate the zest of the orange on the top before serving.

Perfect to share with friends on a cold evening with a good red and time to chat!

>Japanese raviolis

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My love affair with Japanese food started when I was a student in Paris, going to Japanese language evening classes after the Sorbonne and popping into Ozu films afterwards with a long-haired philosophy student who shared a love of Spinoza… Then, I learned how to deftly roll out sushis or fry tempura but today I am experimenting with pasta. The very same type of pasta early italian explorers like Marco Polo might have brought back in their luggage !


Ingredients list:
2 tbsp japanese soy sauce
pinch of white pepper
1 tbsp of mirin (sweet japanese vinegar)
1 egg
2tbsp sesame oil
Finely shredded cabbage (a big handful)
3 or 4 shiitake mushrooms (soaked in hot water)
A few shredded spring onions
Minced pork 150 g (optional)
A few drops of oyster sauce
A packet of gyoza wrappers
All of the ingredients can in found in the Japanese Centre in Regent Street, London. This is also where I found a cunning spring onion shredder that I now use all the time and the lovely raviolis press featured in my photo! It makes the whole job so much more enjoyable- but you can press the raviolis by hand with a fork just as easily.

Mix the shredded vegetables, the seasoning and the pork in a bowl then refrigerate for 1/2 hour. You can decide to forget the pork and do a vegetable version as in the photo above.
Take a wrapper and put a little mix in the middle. Wet the edge with a pastry brush then close one half over the other and press to stick between your fingers.
Store them on an oiled plate as you make them. Do not overfill or they won’t look good!
Then put some rapeseed oil in a cast iron pan and drop the raviolis one by one when the oil is hot. Quickly fry both side. When you have a good batch of them in and looking golden, with almost no oil left, pour a small glass of water in the pan, put the lid on and let it stem for 3 or 4 minutes. Serve hot with some stir-fried cabbage and soya shoots and a dash of tamari (japanese sweet soya sauce) or oyster sauce.
This went down particularly well with hungry children tonight – and they did not even notice the vegetable content!

PS. There is an Ozu film festival at the BFI South Bank this week! I’ll try not to miss it…

>Chinatown broth with pork dumplings

>Loon Moon Supermarket in Gerrard street


For the broth:

1 tamarind broth cube by Knorr
1 Maggi cube
1 celery stem in chunks
1 carrot chopped in sticks
Small chunk of fresh ginger
1/2 litre of water
1 serving of soaked rice vermicelli
For the dumplings:
Lean pork loin 150g
1 handful of frozen cooked prawns
1 spring onion (shredded)
3 or 4 dry shiitake mushrooms
1 or 2 dry porcini mushrooms
Thai fish sauce
Soya sauce or Tamari
1 tbsp of cumin
1 pinch of chilli powder
1 garlic clove
Chopped coriander to decorate
First soak the dry shiitake and porcinis in boiling water for a few minutes. Put all the dumplings ingredients in a food processor , then take out spoonfuls at a time and roll them into oiled hands to make small dumplings of about 2 cm thickness.
Heat the stock made out of the stock cubes and water, add the celery, carrot and grated ginger. Let to simmer for 10 mn. Check the level of seasoning and add chilli or fish sauce if required. The broth needs to have a nice zing to it and not be bland!
Keeping it at a slow boil, lower the meatballs in with a large spoon, and let them cook for 3 or 4 mn. In a bowl, put the vermicelli and cover with boiling water. Drain them out and add to the broth just before the end. Serve immediately with a scatter of spring onions and a squeeze of lemon, if you wish.

This was a surprisingly quick recipe: the longest task being the gathering of all the different ingredients! I don’t tend to do recipes that demand a long list of shopping BUT for this one I actually enjoyed my trip to Loon Moon supermarket in Soho. I loved looking at stacks of strange packets in exotic colours, all labelled in tantalising and mysterious signs that escaped my understanding! It was like being a child again and having to guess the content of boxes relying on colours and shapes rather than words. I picked some weird and wonderful packets to try out for fun and I let the ingredients dictate the above recipe rather than the other way round! I found it a very liberating way of cooking. This is how you usually have to cook on holiday in a new place, scouring market stalls and discovering new items; the best way to enjoy exotic London flavours! And where would London cooking be without those?!