Early in our marriage we were posted to Israel where we lived in the leafy suburb of Herzliyah Pituach, on the outskirts of Tel Aviv. It was one of the few times in our lives that we didn’t have a dog, but our neighbours had a boxer called Boris. They travelled a lot and Boris got lonely, so he spent as much time at our house as he did at theirs. When he felt the need for company he’d just turn up and we were always pleased to see him. Well, almost always.
A Minister was visiting from Queensland with his wife and secretary, so we invited them to join us for a very informal barbecue lunch. Matthew headed off late Saturday morning to pick them up, wearing jeans and an open-neck shirt.
Our guests arrived dressed to kill in white linen suits or similar attire. We sat in the garden sipping a glass of wine while Matthew lit the barbecue. Within five minutes Boris had arrived, his little stubby tail wagging excitedly as he sniffed the air in anticipation of things to come. He could smell a barbecue from a mile off.
Boris was a friendly soul and his usual way of greeting new friends was to slobber his way along their knees. As Matthew tried to stop him and apologise Mrs Minister said through clenched teeth “It’s okay we don’t mind dogs.” Her face said differently as she studied the remains of Boris’s breakfast, now smeared all over her white pants.
Matthew poured more wine, everyone relaxed and we moved to the table for lunch – barbecued lamb cutlets and salad, followed by apple strudel. Boris was starting to be a pain, snuffling under the table looking for scraps. Matthew escorted him home twice, but he kept coming back. We decided to give him a couple of chop bones at the far end of the garden, to keep him quiet.
Suddenly the sound of Boris choking interrupted the conversation. Matthew leapt up, rolled up his sleeve and thrust his hand down the dog’s throat to retrieve the bone. Our guests looked on in horror.
You will be relieved to know that Boris survived the ordeal and went on to attend many more barbecues, although bones were strictly off the menu. In honour of our dearly departed four-legged friend here’s a barbecue recipe without bones. It was given to me by an Australian friend in Israel and is very simple but always a winner. The quantities are flexible – if you use more pork just add more soy sauce, garlic and ginger!
Candy’s Barbecued Pork Rashers
800g to 1 kg pork belly rashers/slices
1/3 cup soy sauce
4 cloves garlic, crushed
1 Tbs grated or very finely chopped fresh ginger
If the pork slices have skin, remove it. If they’re very thick slices hammer them out a bit with a meat hammer. Mix soy sauce, garlic and ginger in a shallow dish. Add the pork and turn to coat thoroughly. Leave to marinate for a couple of hours or overnight. Cook for about 15 minutes or so on a hot barbecue, turning a couple of times, or until well cooked and crispy.