Goan Pork Rib Aad Maas Recipe, A Flavourful Sour Spicy Curry

Renowned for its vibrant flavours, rich spices, and a unique blend of influences from Portuguese, Indian, and Konkani cultures, Goan cuisine has gained popularity worldwide. One of the most underrated dishes from this region is Goan Pork Aad Maas, a mouthwatering pork rib curry that showcases the depth and complexity of flavours found in Goan cooking.

Goan cuisine is a delightful amalgamation of ingredients and techniques. The influence of Portuguese colonisation is evident in the generous use of spices like turmeric, cumin, coriander, and chilli, as well as the inclusion of ingredients such as vinegar, tomatoes, and potatoes. At the same time, the native Konkani flavours shine through in the use of coconut, kokum (a souring agent), and tamarind. There’s also an innate emphasis on using everything you have to the fullest extent and that attitude can be seen in the dish Aad Maas. 

Pork Aad Maas (also sometimes called Ard Maas), exemplifies the fact that local produce never goes to waste. While meatier parts of the pig would go into curries like sorpotel or vindaloo, and the offcuts would be made into sausages, bones and ribs are reserved for Aad Mass. Which is sour, spicy and full of flavour thanks to the slow-cooked bones.

It is traditionally served with steamed rice or crusty bread, allowing diners to savour every bit of the flavourful curry. It is a dish that reflects the soul of Goan cuisine, with its bold and vibrant flavours, influenced by centuries of cultural exchange and culinary innovation.

Video Credits: K2N Family/YouTube


  • 1 kg Pork with Bones
  • 2 Onions, diced
  • 1-inch Ginger, julienned
  • Green Chillies (as per taste)
  • Salt (to taste)

Aad Maas Masala:

  • 10 Kashmiri Chillies
  • 1 tsp Cumin seeds
  • 7-8 flakes Garlic
  • 1 tsp Coriander seeds
  • 10 Cloves
  • 4-5 small pieces of Cinnamon sticks
  • 10 Peppercorns
  • Small ball of Tamarind
  • 1 tsp Turmeric
  • 2 tbsp Vinegar


  • Wash the pork and chop/dice the onions and ginger.
  • Place the pork pieces in a pan and turn on the heat.
  • Add the diced onions to the pan. No need to add oil as the pork will release its fat.
  • Add the julienned ginger to the pan.
  • While the pork is cooking, put all the Aad Maas masala ingredients in a mixer and blend until smooth.
  • Keep the blended Aad Maas masala aside.
  • Cook the pork until it turns brown.
  • Add a portion of the Aad Maas masala to the pork. Mix it evenly and check if you need to add more.
  • Add salt to taste.
  • Add water to the pan to cook the meat.
  • Bring the mixture to a boil and then let it simmer slowly until the pork is done.
  • If desired, slice and add green chillies.
  • Serve hot with poie, rice or bread.