Bodice

Cork during the colonization was where the English sent the nations bounty to one of their many colonies, the West Indies and also fed the British Navy. Meat and fish that could of fed Irish families was sent to England for the royals and the rich or to be sold on. Ireland had a lot taken by the Brits, they still have the north. They almost eliminatated and destroyed the language, the people and the stories. Through their greed and violence they stole our country and replaced it with what they wanted. Reading about food in war isn’t reading only about food. The hunger. Gorta. Starvation, death, mass exhile. What recipes and stories remain fought as hard to survive as the men and women.

This is bodice, brined pork ribs and cabbage cooked in the broth, a dish that in Ireland rarely makes an appearance on menus outside of Cork. There’s a hole in the countries memory of our food. The Irish stew, Ham and Cabbage and the fry are known worldwide. Try and find a good one you can pay for. These are dishes best eaten at home cooked by someone who was shown how to cook. I like to go to the pub and have the food in the pot cooked that morning or the night before. You get in the door, warm the pot and almost sober up to watch the news and get to bed before midnight. When you wake there’s no dry mouth or headache.

Bodice Recipe

First make a brine - this is the brine from the first St John book but in half for home fridges

Brine

2 litres water

300g gros sel

200g sugar

A handful peppercorn, two bay leaves, white and black, a few cloves, a star anise, a stick of cinnamon (feel free to improvise the spices - just don’t use too many)

Bring to the boil until the sugar dissolves and cool

Bodice

Now go to the butchers and order 2 kg pork ribs, put into the cold brine and refrigerate for 3 days. Let’s say do this on a Wednesday to cook on Saturday morning.

Remove the ribs from the brine with tongs and keep the brine for another day. Put in a pot and cover with cold water. Bring to a simmer and cover. Now go and buy a cabbage and some potatoes.

After two hours the ribs will be cooked. Remove and add the chopped cabbage and if you want to have potatoes cut them up and throw them in too. Cook for about thirty minutes and then add the ribs. Cover and eat after a few pints.