Braised sticky Goan-style pork ribs

Braised sticky Goan-style pork ribs

By
From
I Love India
Serves
4
Photographer
Martin Poole

Goans love their pork and use every bit of it. Ribs are often cooked in a curry and served with local bread in simple eateries: it is proper Goan soul food. I have reduced the amount of curry to make this aadmaas a stickier, finger-licking experience. Some people add sugar and some don’t; it depends if you like a little sweetness in your food. These are great by themselves with vegetables on the side, or bread to mop up the sticky sauce.

Ingredients

Quantity Ingredient

For the spice paste

Quantity Ingredient
4cm cinnamon stick, or cassia bark
1 teaspoon coriander seeds
1 rounded teaspoon cumin seeds
7 cloves
10 black peppercorns
1-3 dried chillies, deseeded, to taste
or chilli powder, to taste
25g roughly chopped root ginger, (peeled weight)
9 large garlic cloves
1 tablespoon white vinegar
1 teaspoon salt

For the ribs

Quantity Ingredient
1 tablespoon vegetable oil
2 medium-large red onions, finely chopped
3-4 indian green finger chillies, stalks removed, pierced with a knife, plus chopped chillies to serve (optional)
1kg pork loin ribs, separated
11/2-2 teaspoons tamarind paste
1/2 teaspoon sugar, or to taste (optional)

Method

  1. Grind together all the whole spices and chillies for the paste until smooth. Tip into a blender and add the ginger and garlic along with the vinegar, salt and a little water to help the blades turn and blend until smooth.
  2. Heat the oil in a large pan over a medium heat. Add the onions, green chillies and some salt. Cook until the onions have deep golden edges, stirring often. Add the ribs to the onions, increase the heat to high and fry for 2 minutes. Reduce the heat to medium, add all the paste and continue to fry for 5 minutes or until the paste has darkened and clings to the ribs, stirring often.
  3. Pour 5cm of water into the pan, bring to the boil, cover and braise gently until the pork is tender, 40–45 minutes. Take the lid off to evaporate most of the excess water. I like to serve these with just enough sauce to dip into, but not a full curry.
  4. Stir in the tamarind and the sugar, if using, taste and adjust the seasoning. Serve hot with lots of napkins, offering more sliced chilli at the table for your guests to serve themselves.
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