This recipe requires a dry-rub marinade that will take at least 12 hours. Also recommended is a immersion blender, but a regular blender will also work.
Egyptian Spiced Country-Style Pork Ribs
1 1/2 - 2 pounds of country-style pok ribs
1 Tbsp extra-virgin olive oil
1 medium yellow onion, thinly sliced
1/4-1/2 cup red wine
1 quart of stewed tomatoes
1 Tbsp Egyptian Meat Spice (or to-taste)
Course Sea Salt, to-taste
The Dry Rub:
Season meat with salt, and rub all sides of meat with Egyptian Meat Spice mixture. Place in large plastic bag, or container, and place in fridge for at least 12 hours (the longer the better).
Place the pork over the top of the onions and sear each side of the pork until darkly browned.
After the pieces of meat are browned on all sides remove pork from pan and set aside.
Deglaze* pan with red wine. Once the bits of meat and onions are loosened from the bottom of the pan add the stewed tomatoes, spice mix, and salt.
Plate, eat and enjoy!
Sour Cream and Chive Mashed Potatoes
|Egyptian Spiced Country-Style Pork Ribs, Sour Cream and Chive|
Mashed Potatoes, and Asparagus Roasted
in Tuscan Herb Extra Virgin Olive Oil
Egyptian Spice is a automatic spice mixture used to flavour meats. It's very strong, and it's used in Egypt to cover up the smell and taste of meat that is going bad or rancid.
Gross, right? Meat going so bad you actually have to heavily spice it to eat it. They actually have poor sanitation and food standards in much of Egypt (see our travel journals from 2009 for more: Cairo, Egypt / Alexandria, Egypt), to say "poor standards" is an understatement though, "appalling" is more accurate; but the spice they use is beautiful, and the taste is really unique.
While the spice we brought back from our trip to Egypt had no ingredient list, we managed to find some comparable mix recipes based on the spices we could detect. Here are a couple for you to try out. Remember, with most recipes you can adjust most anything you want to tailor it to your taste buds (except baking recipes, baking involves more science). We could detect some cardamom, so feel free to add that to the following recipe:
Egyptian Meat Spice:
1/2 tsp allspice
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cloves, ground
1/2 tsp nutmeg, ground
1/2 tsp fenugreek
1/2 tsp ginger, powdered
Alternatively, because who doesn't like options:
1 tsp cumin, ground
1 tsp ginger, ground
1 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp cinnamon, ground
1/2 tsp coriander, ground
1/2 tsp cayenne
1/2 tsp allspice, ground
1/4 tsp cloves, ground
Hope you give this recipe a try!
More Of Our Food & Cooking Entries:
- Cooking With Frank: Venison Heart Ragout
- Hot Water Bath Canning
- Cooking With Frank: Green Tomato Chutney
- Zucchini Coming Out Our Ears
- Weekend Recap (Tomatoes)
- From River to Plate in Under Four Hours
- Cooking With Frank: A BBQ Dinner
- White Bread, For The Zombie Apocalypse
- Romancing The Sandwich
- Cooking With Frank
- Cooking Shepherds Pie With Us, Drunk
- Cooking With Frank, Ratatouille
- Cooking With Frank: Zombies & Brains...Oh My
- Cooking With Frank: Venison Tenderloin
- The Enlightenment of an Englishmen: Part 1