This has to be one of the best ketchup based recipes I have come across. I know it seems excessive to repost two recipes from the same source consecutively, but this recipe and the one for home made Tomato Ketchup posted last week just have to go together – I do hope that Celia, from whom they both originate doesn’t mind. (I do believe in giving credit where it is due!) Actually the recipe is Celia’s but the method is my usual one and very similar to that used by Nigella Lawson.
“I wanted a sweet, sticky sauce to cook these in and ended up concocting my own marinade…”:
(and very good it is too – did I say that before?!). By all means use ribs but I have adapted the recipe for a more meatier cut as we don’t usually eat ribs. Mostly I use the leanest rind free belly pork strips I can find (Sainsburys in the UK have relatively inexpensive Pork Streaky Rashers) but spare rib chops or pork steaks would be suitable too … as would chicken. (I have collected together a list of tried and untried marinade recipes in a previous post, particularly ones for use with pork, chicken and beef – though they might be able to be used with other meats, or even fish.) I you have a favourite one I would love to hear from you. I have translated tCelia’s original Australian ingredient quantities into their UK equivalents, otherwise I used the recipe exactly as in the original, halving the quantity of marinade for 3-4 belly strips – the original was for 1kg (about 2lbs) ribs. It is worth freezing a bag of ready marinaded meat. I have been known to make two or three times the quantity (each portion family meal sized). Once defrosted this can be tipped into a dish and cooked for a quick meal. Sticky Tomato Pork would be good served with the pork cut into squares before marinading, then cooked and served as buffet or tapas bites. It would also be good served as a starter dish at a Chinese meal when, of course, ribs would be particularly appropriate.
Sticky Tomato Pork
4ozs/110g tomato ketchup (see recipe for home made Tomato Ketchup)
2ozs/55g runny honey
1 tbsp light soy
1 tbsp Worcestershire sauce
1 tbsp white wine vinegar
1. Place a plastic bag generous enough to contain the meat and the marinade ingredients (plus a little extra room for movement) over a bowl.
2. Put in the meat and then add the remaining ingredients.
3. Seal the bag and gently move the meat and the marinade round together by squeezing with your fingers.
4. Put in the fridge and leave to marinade for at least one hour but preferably all day or overnight.
5. Preheat the oven to 200oC/400oF/Gas 6. Tip the marinaded meat into a roasting dish and cover with foil. Put into the oven for about 45-50 minutes, turning the pieces of meat over to baste. Remove the cover for the last 10 minutes to allow the meat to brown and any liquids to reduce.
6. Serve with rice or flatbreads and salad. They are also delicious served with crispy jacket potato wedges, as recommended in the original recipe.