Lemongrass & ginger lamb ribs

Lemongrass & ginger lamb ribs on a white plate

Market ingredient: Lamb ribs
Difficulty: SUPER easy
Deliciousness: Nice, but really rich
Did The Beard like it? “Awesome”

Being back at Eveleigh Markets and back in the kitchen post-holiday has been somewhat therapeutic. As much as I adore eating out, it gets a little tiring after a while, when all you feel like is a salad, or some sort of delicious home-cooked meal. Cruising around the med, the cuisine that I did miss was SE Asian. The flavours are so crisp and fresh, and I just longed for them after eating mound of couscous after mound of couscous, followed by pizza, pasta then a week full of pastizzis (and yes, I can hear the collective cry of “1st world problems”). Lamb is not something I tend to mix with Vietnamese-esque flavours and I’m not really sure why. I have always stuck with beef or pork, but seeing these huge racks of lamb ribs, it felt like a good opportunity to give it a burl.

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Vietnamese-style pork belly with lemongrass & ginger greens

Market ingredient: Pork belly from Melanda Park Free Range Pork
Difficulty: Simple
Deliciousness: Full of rich flavour
Did The Beard like it? Hmmm, porky.

Pork. The other, generally ostracised, white meat. You either love it or hate it. When done well, I freaking love the stuff. Mamma e Papa Brown do a mean pork roast on the coal weber and it’s like nothing you’ve ever tasted. However, it’s just not something I cook at home. Ever. I generally walk straight past the poor pork guys at Eveleigh, don’t even turn my head to acknowledge them and their meat.  But there was something about the jovial, tattoo-ed rockabilly guy manning the Melanda Park Free Range Pork stall that caught my eye this week. Perhaps it was the volume and height achieved by his quiff, but after spending 5 minutes chatting, I was walking away with nearly a kilo worth of pork belly.

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