Tuesday, June 23, 2009
I am not accustomed to being cold nor do I care for it.
Whilst lavishing in the sun's skin-tingling rays during my honeymoon, it had completely slipped my mind that upon returning home I would be greeted by the Winter I had so deftly avoided. Upon arriving home I was slayed by stories of extreme frost and freezing temperatures, all of which made my toes curl and my nose ice over. For the most part, my home keeps me comfortably cosy, however I cannot avoid trips outside as eventually we do run out of both clothes and food.
The one thing I do not begrudge Winter, is its harvest of winter fruits and veg. It also provides an opportunity for large, frostbite-deterrent roasts. I always find roasts a little tricky and have sometimes ended up with underdone lamb or overdone beef.
During one of my Winter-time activities, consisting of flipping through magazines, blanket across my legs, hot tea in one hand, I stumbled upon an intriguing roast that tickled my culinary curiosity. Pork ribs with peaches. It had been 15 years since I last tasted pork, so I was completely clueless as to whether peaches would work. After about 30 seconds thought I decided it was worth a shot, after all, Ryan would be the one eating it.
Peach & sage pork belly ribs
from Donna Hay Magazine, Issue #45
1kg pork belly, bone in
6 sage sprigs
1x 825g can peach slices in juice
1/2cup white wine vinegar
1tbs brown sugar
2 cloves garlic, crushed
Preheat oven to 180C. Score the pork skin with a sharp knife. Rub salt onto the skin and press sage into the scores.
Drain peaches, reserving 1cup of liquid.
Place the juice, vinegar, sugar and garlic in a bowl, whisk to combine. Pace the pork skin side down in a baking dish and pour over juice mixture. Cover with foil and roast for 1hour & 30mins. Uncover and roast for another 1hour and 10mins. Add peach slices and turn pork over and roast for 15mins. Serves 4-6.
*I halved the recipe to cater for one.
prep time: 5mins.
cooking time: 2hours & 5mins.
total: 2hours & 10mins.
taste: 4/5. Ryan actually enjoyed this. He didn't eat much of the skin as he prefers it as crispy crackling, but he did say that the meat was tender. He managed to eat a whole 500g of ribs and the peaches strewn aside - and pork is his least favourite of the 4 top heavyweights (chicken, beef, lamb and pork).
would I make it again: Yes - it was super easy, hardly any clean up or prep.