Ruling The Kitchen – Pork Masters.
There’s something about men who cook, maybe sexy, or just extremely appealing. Even if it’s just boiling rice, an egg or brewing his own coffee, the fact that he can make it to the kitchen is admirable. Cut that! Now what about those men who totally own the kitchen, God bless their souls! I am lucky to know such men, and one of them happens to be mine, the other my best friends … territory things.
But really though, when they occupy the kitchen and chase us away, they cook up a storm! And not the ordinary storm, I’m talking about the finger licking, lip smacking kind that gets you so full that you just want to lie down and take a nap or just play Despicable Me (this is my current phone game addiction, those Minions) … because you can barely think any more.
Let me share with you the recipe as written by Dion. Giving credit where it’s due, because when it comes to pork, we (Flo and I) take the back seat and let them (Dion & Mike) be.
- 4 tablespoons olive oil
- 2kg of pork ribs (trim the fat acquired from local butchery)
- Kosher salt and 1 teaspoon freshly ground black pepper
- 1 medium onion, thickly sliced
- 1 dhania (coriander) stock, finely sliced
- 2 ginger finely grated
- 3 stem of fresh thyme
- 1 stem fresh rosemary (it’s optional)
- 2 tablespoon of soy sauce
- 2 apples, cut into 8 slices (this is optional, I used my secret ingredient whisky for succulent flavor you, you could use white wine too)
- 2 tablespoon of honey
- 1 teaspoon of cayenne
- 1/2 of paprika
- 1 orange (cut into 4 pieces)
- Lightly salt the pork while on the tray.
- In a small bowl mix 4 tablespoons olive oil, freshly ground black pepper, 1 dhania stock, finely sliced, 2 ginger finely grated, 1 stem of fresh thyme. 2 shots of whisky, 1 teaspoon of cayenne, 1/2 of paprika.
- Squeeze the orange juice out of the 4 diced parts into the small bowl.
- Mix thoroughly all ingredients
- After mixing use a pastry brush to brush the mixture over the pork and ensuring it leaks into the grooves of the meat, you could make slices into the meat so that the mixture is well absorbed.
- Place in a airtight clasp translucent bag and let it sit for 2hrs – 4hrs so the juices can blend into the meat place in fridge.
How to Cook
- Preheat the oven to 200o
- Cover the base of the pan with foil.
- Drizzle sum olive oil and spread lightly on the base to prevent sticking.
- Put the meat on the tray and set timer for 40 minutes.
- After 40 minutes remove the tray drain the juice it will be used to make gravy for the pork.
- Turn over the pork for even cooking let it go for 30 minutes on the reverse side.
- Collect the juices from the cooked pork. When you pick the meat up from the pan, hold the meat over the pan for a few second. Doing this allows the extra juices to drip off the meat and into the pan.
- Pour the juices from the pan into a glass. The glass allows you to see when the fat separates from the juices. Let the drippings stand in the container until the fat floats to the top.
- Remove the fat remain with the juice you can add some wine (red) or sherries to add a depth of flavor to the gravy.
- Mix thoroughly and add 1 tablespoon of soy for taste then some people prefer to cook the mixture but I finely brush it over the pork.
- Add the 4 tablespoon of honey and 1/2 paprika and a teaspoon of thyme (awesome for gravies)
- After 30 minutes remove the pork and glaze with the mixed gravy on one side ensuring it is well spread over the meat let it cook for another 10 minutes
- After 10 minutes remove the pork turn round and pour the remaining mixture over the meat and cook for another 10-15 minutes till its golden brown.
And voila! The meat is ready! You can garnish it with coriander or as you please and then save us a piece, will you? Or better yet play around with the recipe and tell us how it pans out.
Serve it hot with a starch of your choice (rice, mashed potatoes, chips), then down it with a chilled drink. Happy Eating!
Signing Off ~~~ *Kawi*