500 g of pork ribs
200 g of ready canjiquinha
Lemon juice from 1 lemon
2 tablespoons of pork lard
3 cloves of garlic, mashed
1 medium onion, grated
1 tablespoon of achiote or annatto
Salt and chopped parsley to taste
500 g of pork ribs
200 g of ready canjiquinha
Lemon juice from 1 lemon
2 tablespoons of pork lard
3 cloves of garlic, mashed
1 medium onion, grated
1 tablespoon of achiote or annatto
Salt and chopped parsley to taste
Cook the canjiquinha according to the manufacturer's instructions. Reserve
Put the pork ribs in a pot, cover with cold water and add lemon juice
Bring to a boil for about 5 minutes
Drain and reserve
Melt the lard and brown the pork ribs over low heat
Add garlic, onion, salt, and achiote
If needed, add warm water gradually
Add the canjiquinha, stir, and adjust the seasoning to taste
Serve decorated with chopped parsley.
