Cambodian Barbecued Pork Ribs

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Genevieve Taylor brings her spicy street food to an al fresco field near you at this year’s Camp Bestival…

Food tastes best outside, reckons food writer and stylist Genevieve Taylor. And despite the British summer’s best attempts to persuade us otherwise, who could disagree? Indeed, we’d argue it’s the often elusive sunshine on this island that makes al fresco eating all the sweeter, even if it does sometimes end in a sprint to some form of shelter before you’ve finished. You can almost smell the wood smoke when reading her book, How to Eat Outside. It’s full of fresh air feasts for camping, picnicking and barbecuing, like these zingy Cambodian ribs that are dripping with flavour.

Genevieve will be bringing similarly succulent street food for her session at Camp Bestival’s Hotpoint Kitchen at the end of July. Further sealing the festival’s foodie reputation, it’s the destination for anyone who wants to improve their culinary skills with live demos from the likes of River Cottage’s smoking expert Steven Lamb and Children’s Food Ambassador, Jo Ingleby as well as spandex-clad grill star and host, DJ BBQ. Taking in everything from making your own preserves and cordials to foraging, healthy cooking and mastering spices, you can’t fail to fuel your food passions and come away with some new ones. If you feel hungry between sessions, Camp Bestival also brings some of the country’s best street food stalls and pop-up dining events to its fields making this as much of a food festival with added music as the other way around. Got to the website to check out the full food line up and to get ticket details.

 

 

Recipe

Ingredients
Serves 4-6

1.3kg meaty pork ribs

For the marinade
80g fresh root ginger,
roughly chopped
1 whole head of garlic, cloves peeled & roughly chopped
2 sticks lemongrass, outer leaves discarded, inner roughly chopped
4 tbsp honey
4 tbsp soy sauce
3 tbsp fish sauce
1 tbsp black peppercorns, coarsely ground (or a little more if you like things hot!)

To serve
Lime wedges to squeeze over
Birds eye chilli, finely sliced, to garnish

Method

Here meaty pork ribs are given a spicy Asian twist with a heady mix of ginger, garlic, lemongrass, honey and soy. In Cambodian cooking it’s common to use plenty of black peppercorns in place of chilli to give a fiery heat to many dishes. For extra zing, I garnish these with sliced birds eye chillies but feel free to leave these out if you prefer. Ideally, leave the ribs marinading for 12-24 hours in the fridge before you want to cook to allow all those lovely flavours to soak in.

Hang a ziplock bag into a bowl to hold it open and place the pork ribs inside. Add all the marinade ingredients to a deep jug and pulse with a stick blender until you have a smooth paste. Alternatively, place everything in a food processor and blitz to a paste.

Scoop the marinade into the bag and squidge the bag about to mix it through. Seal up tight and leave in the fridge for as long as possible. If you can, turn the bag over a few times to keep the marinade circulating.

When you are ready to cook, fire up the barbecue to a low heat. Because of the honey in the marinade you want to cook the ribs slowly for a long time – they will take around an hour, turning every now and then. If they are  colouring too quickly move to one side of the flame and continue cooking indirectly for a while.

Camp Bestival is on 28th – 31st July at Lulworth Castle, East Lulworth, Dorset.
www.campbestival.net

Genevieve Taylor by Rob Wicks @EatPictures

The Feast Collective tent and area in all its foodie glory

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