I SPOTTED A CUT IN THE BUTCHER’S CASE LABELLED “COUNTRY STYLE BONELESS PORK RIBS”. THEY WERE THICK AND MEATY WITH LITTLE FAT BUT PLENTY OF CONNECTIVE TISSUE; AN IDEAL BRAISING CUT.
CARBONADE TRACES ITS ROOTS TO BELGIUM AND IS USUALLY BEEF STEW BRAISED IN BEER. BUT PORK, WHICH IS SWEETER, IS PARTICULARLY SUITED TO THE SAME TREATMENT AND THE RESULTING DISH HAS NO TRACE OF BITTERNESS. FENNEL, LEEKS AND STAR ANISE ADD SWEETNESS AND A FAINT LICORICE AROMA. I ADDED WHOLE CARROTS AND TURNIPS BUT POTATOES OR WHITE BEANS WOULD GO EQUALLY WELL. THIS IS A WHOLE MEAL IN A POT. NO NEED FOR ANYTHING ELSE EXCEPT A CRUSTY BAGUETTE TO SOAK UP THE JUICE.
