Thursday, March 15, 2007

The beauty of the cheaper cut - The Spare Rib

Well no Rib of Beef at the butchers this week - all been sold already. That's what comes from buying your meat from a proper butcher - you have to have what he's got if you don't order ahead of time. So Pork last Sunday, and a nice little Spare Rib at that. It's been my choice of pork cuts for a while now, as it's very cheap but has a great flavour, cooks up nice and moist, and has lots of great crackling! What more could you ask for out of a pork roast - you can keep your legs and loins.

I've found the best method is the 20 min hot bit at about 220°C, and then down to 160°C for 30 minutes per 500g, plus of course resting time after that.

And the trick with the crackling? Well I just rub in a good amount of maldon sea salt, getting it right into those cracks, and that's it - no oil, no pepper, no basting, no nothing. Just leave it be and it will work, trust me! Served this with mash and carrots, so pretty basic stuff really.

Now I know my photography leaves something to be desired - maybe I'll fix that one day.

The other thing about a spare rib roast is the left overs are great for making your own schnitzel. May sound a bit odd I know, but try and it and you'll be very pleasantly surprised. Just slice relatively thickly, maybe just less than a cm, do the old dipping thing (flour/beaten egg/breadcrumbs - twice through is always good for a nice crust, and do remember to season all three I say) and then shallow fry and until crispy, maybe 5-10 minutes each side. These can be eaten hot, or even left to cool and then shoved into a pitta bread with some fresh salad, squeeze of lemon juice and maybe some mayo. Yum. Beats cardboard sandwiches.

No comments:


Related Posts with Thumbnails