This is a very satisfying and realistic cooking recipe that is commonly prepared in Nepali households. For my lunch, I made Pork Ribs with Chayote Stems, Carrot Rice, and Tomato Pickle. Please watch the video until the end and enjoy the meal.
800g Pork ribs
0.5 tsp Turmeric
1 tbsp Oil
1 medium Onion
2 small Tomatoes
Peri peri, to taste (fresh or dried)
1.5 tsp Salt, or to taste
150g Chayote squash stem
0.5 tsp Cumin seeds
Spices for Masala:
4 cloves of garlic
Half an inch of ginger
A small stalk of cinnamon
6 pods of green cardamom
1 black cardamom
1 tsp Cumin seeds
1 tsp Coriander seeds
To make rice:
1 cup rice
Half a cup of mini Carrots
To make pickle:
1 medium Tomato
Fresh Piri Piri
2 cloves of Garlic
A small bunch of green coriander
1 tsp salt, or to taste
A few drops of lime juice
A few drops of Olive oil
How to make:
Begin by chopping the pork ribs into bite-sized pieces and transferring them into a basin. Set them aside and prepare the masala for marination. Put all the spices for the masala into a blender and blend them until they form a smooth paste.
Marinate the ribs with a few pinches of turmeric powder, half of the freshly prepared masala paste, a teaspoon of salt, half a tablespoon of oil, and the juice of half a lime. Give it a good mix, ensuring that the masala thoroughly coats every piece of meat. Cover it and let it marinate for at least 30 minutes.
Prepare fresh Chayote Squash Stems by trimming and cutting them into small pieces. Set them aside.
Next, prepare the rice. Take a cup of basmati rice, put it into a rice cooker, and wash it. Discard the first wash water, keep the second rinse water in a jar for later use, and then, for cooking, add water one centimeter above the surface of the rice. Plug the rice cooker into electricity and keep it on the warm setting, indicated by the yellow light, to soak the rice for a while before you turn on the cooking function. Leave this to sit in a soaking mood and come back in 30 minutes before finishing making the lunch.
After the ribs have marinated for 30 minutes, heat a pan with half a tablespoon of oil. Add half a teaspoon of cumin seeds, allowing them to infuse the oil with their fragrance until a delicate aroma fills the kitchen. Then, add the bay or cinnamon leaves and the marinated ribs. Cook them for 10 to 15 minutes with the lid on, or until any excess water dries.
Meanwhile, finely slice a medium-sized onion and chop some chilies into your preferred size. Feel free to use chili flakes, powder, or dried chilies according to your taste. Once chopped, set them aside.
After 15 minutes of cooking the ribs, when the excess water has evaporated, make a space in the center of the pan and add the chopped onions and chilies. Ensure they are thoroughly combined and cook without the lid on for an additional 5 minutes over medium to high heat. Stir frequently to prevent any burning.
As the 5 minutes elapse, put a quarter teaspoon of turmeric powder and half a teaspoon of sea salt, thoroughly combining them for about 30 seconds. Then, add the remaining masala paste that we prepared earlier. Put a tablespoon of the rice-rinsed water in the blender, give it a little shake, which will help us gather every last bit of masala, and add it to the meat. Give it a thorough mix and cook for another 5 minutes.
Meanwhile, chop two small tomatoes into small cubes. Combine the meat once more and add the chopped tomatoes, allowing them to soften with the lid on.
Now, it's time to prepare the carrots for the rice. Chop half a cup of mini carrots and put them into the rice cooker where the rice is soaking at the moment. Give it a gentle mix, put the lid on, and turn on the cooking light that is red. Let it cook. After finishing cooking automatically, the process stops, so there's no need to worry further.
Next, check if the tomato is soft. Combine it well again and add about a cup of water. Mix again and cook it for 15 minutes with the lid on over medium heat for the meat to become tender.
Meanwhile, make tomato and spring coriander achar / pickle. Take one medium ripe tomato and score the back with a sharp knife. Then put it into the pan where the meat is cooking and let it be for 5 minutes to make it easy to peel the skin off.
While the meat and the tomato are cooking, prepare the base of the Achar. Put 2 cloves of garlic, chili to taste, spring coriander, and 1 tsp or to taste salt into a blender and set it aside. Let's remove the tomato and let it cool down a bit.
Meanwhile, combine the meat and add chayote stems. Combine it well and cook it with the lid on for 5 more minutes.
Now, peel the tomato, chop it up to make small pieces so it goes into the blender easily. Blend it, forming a delightful Achar. Transfer it to a small bowl. Then, add a few drops of lime juice and a drizzle of olive oil to add a final touch to this simple vibrant creation, ready to complement our meal.
Our rice is now perfectly cooked and looks absolutely scrumptious. Return to the meat, and after ensuring it's cooked to perfection, remove the cinnamon leaves, leaving the dish ready to be served.
Let's plate up! On the side of the plate, aromatic carrot rice serves as the foundation, topped with the delectably spiced meat and a dollop of our freshly made Achar. A refreshing slice of cucumber adds a delightful touch to this mouthwatering ensemble. It's a feast for both the eyes and the taste buds. Enjoy!
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