For 6 large pork chops you will need 1 cup of vinegar, three heaped tablespoons of recheido(a fiery hot marinade made with red chillies and spices ground in vinegar), 1 teaspoon of sugar, and salt as per taste. Marinate pork chops in vinegar(preferably coconut toddy vinegar) and recheido masala. Apply salt to the chops before soaking them in the marinade.
Leave the chops in the recheido marinade overnight or for at least 4 to 5 hours. When the chops are ready to fry, heat 1/2 cup oil or pork lard in a pan and fry chops till done.
Serve hot with fried potato chips or a crusty loaf of bread. In Goa, pork chops stuffed into a pav(small loaf of the unique Goa bread) with salad and gravy are a popular street food!
Crusty Pork Ribs
Ingredients:
12 pork ribs
1 tablespoon ginger-garlic paste
1 teaspoon green chilly paste(take five green chillies, remove seeds, and grind into a paste)
6 tablespoons of vinegar
Semolina(rava) or bread crumbs
1 beaten egg
Oil for frying
Method: Prepare marinade by mixing together vinegar, ginger-garlic and green chilly paste. Apply salt to the pork ribs and pour over the marinade sauce on the ribs. Leave the ribs to marinate in the sauce for one or two hours.
When ready to fry, dip each pork rib in the beaten egg and coat with Semolina(rava) or bread crumbs.
Heat oil in a pan and fry the pork ribs in it. Serve hot, plain or with red chilli pepper sauce and cabbage salad.
Also published on: http://expertscolumn.com/content/crumbly-pork-fried-ribs
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