Succulent pork ribs slow-cooked in a tangy and aromatic Goan spice blend. This classic roast is bursting with flavors from toddy vinegar, Kashmiri chilies, and whole spices, creating a truly unforgettable main course.
Prep25 min
Cook75 min
Soak15 min
Servings4
Serving size: 300 g
912cal
67gprotein
21gcarbs
Ingredients
1 kg Pork Ribs (cut into individual pieces)
10 whole Dried Kashmiri Red Chilies (stems removed)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Goan Pork Ribs Assado, Steamed Basmati Rice and Kachumber Salad
Melt-in-mouth Pork Ribs Assado with fluffy rice and a fiber-rich salad – a hearty, soul-satisfying meal!
This goan dish is perfect for lunch. With 1221.75 calories and 73.47000000000001g of protein per serving, it's a nutritious choice for your meal plan.
62gfat
(substitute with apple cider vinegar if unavailable)
2 medium Onion (thinly sliced)
3 tbsp Vegetable Oil
1 tbsp Jaggery (grated, or use brown sugar)
1.5 tsp Salt (adjust to taste)
1 cup Hot Water (as needed)
Instructions
1
Prepare the Masala Paste
Soak the dried Kashmiri red chilies in hot water for 15-20 minutes to soften them. Drain the water.
In a blender or spice grinder, combine the soaked chilies, chopped ginger, garlic cloves, black peppercorns, cloves, cinnamon stick, and cumin seeds.
Add the turmeric powder and toddy vinegar. Grind everything to a smooth, thick paste. Add a tablespoon of water only if needed to facilitate grinding.
2
Marinate the Pork Ribs
Wash the pork ribs thoroughly and pat them completely dry with paper towels.
In a large non-reactive bowl, add the pork ribs, the prepared masala paste, and salt.
Using your hands, rub the marinade evenly over all the ribs, ensuring they are well-coated.
Cover the bowl and refrigerate for at least 4 hours, but preferably overnight for maximum flavor penetration.
3
Sear the Ribs and Prepare the Gravy Base
Heat the vegetable oil in a heavy-bottomed pan or Dutch oven over medium-high heat.
Once the oil is hot, carefully place the marinated ribs in the pan in a single layer. Do this in batches to avoid overcrowding.
Sear the ribs for 3-4 minutes per side until they are deeply browned and have a good crust. Remove the seared ribs and set them aside on a plate.
In the same pan, reduce the heat to medium and add the sliced onions. Sauté for 8-10 minutes, stirring occasionally, until they are soft, caramelized, and golden brown.
Add any leftover marinade from the bowl to the pan and cook for 2-3 minutes, stirring constantly, until the raw smell of the spices disappears.
4
Slow Cook the Assado
Return the seared pork ribs to the pan with the onions. Add the grated jaggery and about 1 cup of hot water, or just enough to partially cover the ribs.
Stir well to combine, scraping any browned bits from the bottom of the pan.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid.
Simmer gently for 60-70 minutes, or until the pork is fall-off-the-bone tender. Stir occasionally to prevent sticking.
If the gravy is too thin towards the end, remove the lid and cook for the last 5-10 minutes to allow it to thicken to your desired consistency.
5
Rest and Serve
Once cooked, turn off the heat and let the Pork Assado rest in the pan for 10 minutes. This allows the flavors to meld further.
Check seasoning and adjust salt or jaggery if necessary.
Serve hot with traditional Goan pao (bread), sannas (steamed rice cakes), or plain steamed rice to soak up the delicious gravy.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
