Ingredients
- 1 kg pork ribs
- 600 g cassava, in pieces
- 1 onion, chopped
- 5 garlic cloves
- Juice of 1 lime
- 1 teaspoon paprika
- 1 bunch scallion, chopped
- 4 tablespoons oil
- Salt, pepper and cumin to taste
Step-by-step
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- Blend the garlic, lime, paprika, cumin, salt and pepper in the mixing bowl, 10 sec/speed 7.
- Rub the ribs with this marinade and let rest 30 minutes.
- Pre-cook the cassava in the mixing bowl with 700 ml water and salt, 18 min/100°C/speed 1. Drain.
- Place the ribs and cassava on a baking tray, drizzle with oil and scatter the onion.
- Bake 50 minutes at 200°C, turning halfway through, until golden.
- Sprinkle with scallion and serve with rice and Brazilian vinaigrette.
Tips
- Pre-cooking the cassava keeps it from turning hard after baking.
- Cover with foil for the first half hour for more tender meat.
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