Goan Pork Recheado Masala Ribs

Recheado Masala Pork Ribs Recipe by Annie Ferrao

Pork lovers delight, here’s a Recheado Masala Pork Ribs recipe that will get your mouth watering and bring immense satisfaction to your tummy. Serve this with rice or bread and a side of salad for a wholesome lunch.

About Recheado Masala:

The word recheado means stuffed in Portuguese. Recheado masala is a red paste which is filled as stuffing in fishes like pomfret and mackerel or used to make chilly fry or stir fry. (Reference-xantilicious.com). Recheado masala is made in different ways in every Goan house and recipes made from it never fail to be a treat. So here’s our Goan Recheado pork ribs recipe.

INGREDIENTS:

FOR MARINATE:

Dry Kashmiri chillies 20 Cumin powder 1/2 tsp

Cloves 8 Cinnamon stick 1 Peppercorns 1/4 tsp Garlic cloves 12 Vinegar

150-200ml Onion (sliced) 1 Oil 1 tbsp Salt 1/2 tsp Tamarind 1 small ball Sugar/ palm jaggery 1 tbsp

Ginger 2 tsp Turmeric 2 tbsp

FOR THE PORK RIBS:

Pork Ribs (ensure there

is more meat and less fat) 1 kg Onions(cut finely) 2-3 Sugar As required Salt As required Vinegar As required Tomato Ketchup As per taste



STEPS:

FOR THE MARINATE:

Soak all the spices in 150 ml vinegar for 2 hours. Make sure that the spices are dry, no water is to be used for the masala.

Roast onion with 1 tbsp oil.

Grind spices along with the roasted onion to a fine paste with salt, sugar and vinegar as required.

The Recheado Masala is now ready.

Alternatively, you can grind spices directly along with the roasted onion and vinegar without having to soak before.

FOR THE PORK RIBS:

Apply salt and 3-4 tbsp of the masala to the pork ribs and keep it overnight for marination.

Fry 2-3 finely cut onions in oil till golden-brown.

Add marinated pork ribs, little sugar and cook for sometime.

Add tomato ketchup.

Cook with high flame for sometime and then lower it.

You may have to adjust with vinegar and sugar according to taste.

Recipe by Annie Ferrao

Hope you liked our Goan pork Recheado recipe. For more recipes, click here