oh dear, it seems that i’m going to have to write about another dish that has shown me that pork is not the bland and tasteless meat that i have previously accused it of being.
nigel slater is responsible for this and, as happened when i cooked his chickpea and pumpkin curry last week, i had the pleasure of eating food that sent me into raptures.
the dish in question is pork ribs with aniseed and garlic. or, more particularly, it is pork ribs which have been rubbed with chinese five spice and are then slow-roasted with a tomatoey sauce that has been spiked with ginger and garlic.
the result is meltingly tender pork, a piquant finger lickin’ good sauce, sticky fingers, sighs of delight, an ever-growing pile of gnawed-upon ribs, full bellies and smiling faces all round. we ate our ribs with bowls of jasmine rice (there is just enough of the tomatoey sauce to justify this) and barely cooked tenderstem broccoli.
i shall be making this recipe again very soon.