This week while I was cruising down the meat isle I saw a lot of pork riblet packages with prices that were reasonably low. I couldn’t resist picking up a package to try out, even though I don’t normally buy pork riblets. I’m so glad I did though. Pork riblets are trimmed pieces from spare ribs. They are easy to cook and they cost much less than a rack of ribs. The package I picked up was pretty meaty without much fat.

Today I will be using the pork riblets to make my favorite Indian-style pork curry. I have made this curry many times before, but it was always with pork butt. I really liked this pork riblet version because it gave more flavor than usual, while having less oil and fat.

The ingredients list might be long but these are typical Indian and Bengali spices used in many meat dishes. This curry has a unique and delicious flavor from the fennel and star anise. I also used micro cilantro which was given by a dear friend to garnish the finished dish; the cilantro gave a nice balanced flavor. If you can’t find micro cilantro, add some chopped cilantro.

You can serve this curry with cooked white or brown rice. Also, try adding a side dish like my dal with spinach or saag bhaji.

Ingredients

• 1/4 cup canola oil
• 2 cinnamon leaves
• 2 whole large dried chilies
• 3 1-inch stick cinnamon
• 1 star anise
• 6 cardamom pods
• 1 tsp. whole cumin seeds
• 1 tsp. whole fennel seeds
• 2 lbs. pork riblets, cut into 2-inch pieces
• 1/2 tsp. ground black pepper
• 2 tsp. salt
• 1 1/2 tbsp. finely chopped ginger
• 1 tbsp. minced garlic
• 1 cup grated onion
• 1 tsp. Indian red chili powder
• 1 tbsp. ground coriander
• 1 tbsp. ground cumin powder
• 1 tbsp. garam masala powder
• 1 1/2 cup fresh tomatoes, chopped
• 2 1/2 – 3 cups water
• Micro cilantro to garnish or chopped cilantro

Instructions

Heat a large heavy bottom sauce pan over medium heat. Add oil, then add bay leaves, cinnamon, cardamom, star anise, whole chilies, cumin, and fennel seeds. Stir well and cook for 30 seconds. Add pork, stir well, then cook for 5-6 minutes. Stirring time to time. Add salt and pepper, stir, and cook for another 2 minutes.

Then remove the pork with a slotted spoon and set aside. Turn down the heat, then add ginger and garlic. Stir well and cook for 30-40 seconds. Add onion, scraping bottom and sides of the pan well to lift all the brown fond. Cook for 5-6 minutes.

Add chili, cumin, coriander, and garam masala powder. Stir well and cook for 30-40 seconds. Add tomatoes, stir well, and cook for 10 minutes, stirring time to time. Add pork along with all the juices.

Add water, then cover and cook on low for 50-60 minutes or until pork is fork tender. Check time to time to make sure it doesn’t scorch in the bottom. Stir in 1 tsp. sugar, taste for seasoning. This curry is fairly dry. If you like more gravy, add another 1/2 cup water during cooking time.

Serve the curry over cooked white or brown rice.

Serves 6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!