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Help prevent Swine Flu -- eat more pork!
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Courtesy: Mutual Publishing
Hysteria, thy name is ignorance.
Or, is it the other way around?
Whatever.
With some European countries (hello France!) urging against travel to the U.S., and (even more explicable) urging people not to eat pork over irrational fears of contracting swine flu, we thought it best today to speak up for the misunderstood "other" white meat.
Shunning the perfectly serviceable, albeit speech-impaired Porky the Pig?
Don't make Captain Ho Ho laugh so long, hard and loud that he snorts.
In addition, with all the hysteria over traveling causing some to change their plans, there's nothing like a tasty dish from an exotic local to at least impart the flavor of travel.
In an effort to save the misunderstood porker's bacon, we pass along this recipe for Pineapple Chutney Pork Ribs from the little Hawaiian book, "Tastes & Flavors of the BIG ISLAND." It's a Captain Ho Ho favorite.
Repeat after me, as you're cooking this up: You can't catch swine flu by eating pork.
Serves 4
2 racks pork spareribs (about 6 1/2 pounds)
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Sauce
1/4 cup dry sherry
2 cup soy sauce
1/2 cup pineapple chutney, pureed
1/2 cup sugar (preferably brown)
2 green onions, finely chopped
1 tablespoon fresh ginger, finely chopped
2 large cloves garlic, minced
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Cut 'tween bones to separate ribs. In a large pot, boil ribs in lightly salted water to cover for about 15 minutes; drain off water and fat. Combine sauce ingredients and blanched ribs in a large Dutch oven and bake at 325 degrees F for 45 minutes. (Serve with a good American produced vintage. After all, the Euros are doing us NO favors by spreading hurtful nonsense, balderdash and etc.)
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