Brazilian recipe
Easy Marinated Pork Ribs (Costelinha de porco marinada)
A faithful Brazilian recipe for easy marinated pork ribs, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 kg of costela of porco in pedacthe
3/4 cups of sauce shoyu
2 cloves of crushed garlics
1/2 cups of spring onions chopped
2 tablespoons of vegetable oil
1 cups of water
3/4 cups of sauce shoyu
2 cloves of crushed garlics
1/2 cups of spring onions chopped
2 tablespoons of vegetable oil
1 cups of water
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the bowl grande, combine the pedacthe of costela of porco, the sauce shoyu, the crushed garlic and the spring onions chopped
- Mix bem todos the ingredientes and Cover the recipiente
- Let the costelinha marinando in the fridge for in the minimo 12 horas
- In the frying pan grande, aquecthe the oil in high heat
- Add the ribs marinadas à frying pan, juntamente with the tempero of the marinada
- Brown todos the lados of the ribs in high heat
- Add the water gradually
- Reduza the heat to medio and cook for approximately 40 minutes, or ate that the costelinha fique bem golden and crisp
- Serve the pork ribs marinada hot
- Acompanha bem with rice branco and salada of folhas verdes
Observations
This recipe keeps the Brazilian identity of Costelinha de porco marinada, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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