Globalisation is a blessing and a curse. It is a blessing in that it introduces us all to foods and flavours from all points on the compass. It also has a very annoying habit of promoting fake food. Many Brits are shocked when they discover that the most popular Indian dish in Great Britain the ‘classic’ Chicken Tika Masala is English not Indian. Tempura is Portuguese and Sauerkraut hails back to the building of the Great Wall, not a German in sight. Not that any of these are fakes they are just misunderstood. The fakes are in the ranges of foods like the Tex Mex crud of which any Texan would be ashamed or the Oriental sauces that sell themselves by combining fake flavouring with too much sugar. We buy it because it has a picture of a junk and some vaguely oriental looking text on the label. Thats globalisation for you.
Now, I wouldn’t do that you, so here’s a recipe for Oriental Pork Ribs that uses real Oriental ingredients. I drift into the reals of globalised victim as I serve them with sweet potato chips. The only positives we can take from that is that I know I am not being authentic and they taste great together.
- One slab of pork belly (free range, good quality) about 2 kilo
- 1 tablespoon of honey
- 2 tablespoons of soy sauce (Yes, it’s Oriental)
- 1 tablespoon of fermented bean curd (as Oriental as it gets)
- Black pepper to season
Skin the belly and keep the skin for making some pork scratchings (a British contribution to global culinary excellence).
Cut the belly, between the ribs, into chunky, meaty pieces. I suppose these are really not ribs. But, in the spirit of this post, we’ll call them that.
Add the various marinade ingredients to a bowl and stir them to combine. The fermented bean curd is pretty potent. Don’t be put off.
Pour the mixture over the ribs and stir to coat every bit of them.
Cover (cover very well, they stink!) and leave in the fridge for a few hours or preferably overnight.
Cook on the barbecue or in a 200ºC oven. Serve with sweet potato chips (also oven cooked).
These are really delicious. They are meaty, tasty and you will eat more than you might think. I enjoyed mine with a glass of dry English cider. It was probably made with Irish apples. That’s globalisation for you.