Bachelor Food, Pork Dishes
Chilli Pork Ribs
This heartwarming and simple, spicy pork preparation is sure to hit all your senses and get your tastebuds dancing.
Ingredients:
Pork ribs: 500gms
Oil : 1 tbsp
Garlic flakes: 3 chopped.
Chicken Stock: 1 cup made with 1 oxo chicken cube.
Chicken Stock: 1 cup made with 1 oxo chicken cube.
For Marinade:
Kashmiri chilli powder: 1 tsp (adjust according to your spice levels. For all other chilli powders adjust accordingly)
Pepper powder :1/2 tsp
Tumeric powder: 1/4 tsp
Kashmiri chilli powder: 1 tsp (adjust according to your spice levels. For all other chilli powders adjust accordingly)
Pepper powder :1/2 tsp
Tumeric powder: 1/4 tsp
Garam Masala powder: 1 tsp
Ginger powder/ paste : 3/4 tsp.
Cumin powder: 1 tsp
Salt: 1 tsp
Ginger powder/ paste : 3/4 tsp.
Cumin powder: 1 tsp
Salt: 1 tsp
White wine vinegar: 3 tsps
Tomato ketchup :2 tbsps
Sugar:1.5 tspsWater to make thick paste.
Tomato ketchup :2 tbsps
Sugar:1.5 tspsWater to make thick paste.
Method:
1. Prepare the marinade by mixing all the marinade ingredients into a thick paste. Adjust its consistency using water. Taste for salt and sourness and adjust accordingly.
2. Apply marinade to pork ribs. Keep aside for an hour or more.
3.Place a large non stick pan on the fire, add oil. Once oil is hot add the pork chops in a single layer and fry for a couple of minutes on each side to seal the meat. Then add the chopped garlic flakes and chicken stock cover the pan and cook on low to medium heat till done and almost falls of the bone. Add more water if needed to cook the meat.
4. Once the meat is cooked, open the lid and allow most of the gravy to dry up on a high flame. Taste for seasoning. Garnish with freshly chopped coriander leaves and a squeeze of lemon if required.
Serve hot with an accompaniment of creamy mashed potatoes and a fresh salad.
Caysera’s Notes:
1. Substitute the red chilli powder with Mangalore Baffat powder for Baffat style pork ribs.
Enjoy,
Carol Sequeira Pereira.
