Succulent, deeply spiced pork ribs are combined with bhelpuri (puffed rice and tangy tamarind) for your new favourite entertaining dish.
- 1 kg pork ribs
- sea salt, to taste
- 6 dried Kashmiri chillies, soaked for 15 minutes, drained
- 2 tbsp cumin seeds
- 3 whole cloves
- 2.5 cm piece cinnamon stick
- chilli powder, to taste
- 2 tsp cayenne pepper
- 1 tsp ground turmeric
- 2 tsp freshly ground black pepper
- 85 ml red wine vinegar
- 60 ml (¼ cup) vegetable oil
- 1 large red onion, finely chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 litre chicken stock or low-sodium broth salt
- 1 tbsp shaved jaggery
- 25 g (2 cups) puffed rice
- 1 tbsp roasted peanuts, crushed
- ½ cup finely chopped red onion
- ½ cup crushed boiled potatoes
- ½ cup finely chopped seeded tomato
- 1 green chili, seeded, finely chopped
- 2 tbsp coriander leaves
- 2 tsp lemon juice
- 2 tsp tamarind chutney
- 2 tsp green coriander chutney
- 1 tsp salt
- ½ tsp red chilli powder
- 1 tsp chaat masala
- thinly sliced red onion rings and coriander sprigs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 30 minutes
1. Season the ribs with salt and stand at room temperature for 30 minutes.
2. Meanwhile, in a dry frying pan, roast the chillies, cumin seeds, cloves and cinnamon over medium heat for 3-4 minutes or until fragrant. Transfer to a small blender. Add the chilli powder, cayenne pepper, turmeric, black pepper and 60 ml (¼ cup) of the vinegar and process until a paste forms.
3. Heat the oil in a large, heavy-based saucepan over high heat. Cook the ribs until browned on both sides, then remove and set aside. Reduce the heat to medium, add the onion and cook, stirring occasionally for 6-8 minutes or until soft. Add the garlic, ginger and the spice mixture and cook, stirring regularly for 15-20 minutes or until caramelised. Add the stock, jaggery, ribs and the remaining vinegar and bring to a simmer. Reduce the heat to medium-low, cover and cook for 1 hour or until the ribs are very tender.
4. Remove the ribs from the sauce and set aside. Simmer the sauce over medium heat, stirring occasionally for 10 minutes or until thickened and reduced by about three-quarters. Season if necessary. Cut the ribs in half, return to the sauce and stir to coat.
5. For the bhelpuri, just before serving, place all the ingredients in a bowl and toss to combine.
6. Transfer the ribs to a serving platter, scatter with the onion rings and coriander and serve with the bhelpuri.
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.