Creamy Canjiquinha with Pork Ribs and Bacon
A comforting dish from the heart of Brazil, where cracked corn slowly simmers with tender pork ribs and crispy smoked bacon bits. The canjiquinha absorbs all the meat juices for a creamy texture and a deeply flavorful taste. A true Brazilian family feast that warms the soul.
🛒 Ingredients
4 servings
- 1 ¾ cups canjiquinha (Brazilian cracked corn or hominy grits)
- 21 oz pork ribs, cut into 2-inch pieces
- 5 oz smoked bacon, diced (bacon bits)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 ripe tomato, peeled and diced
- 5 cups hot chicken broth (or hot water)
- 3 tablespoons neutral vegetable oil
- 1 bay leaf
- ½ bunch fresh parsley, chopped
- ½ bunch fresh chives, chopped
- 1 teaspoon salt (adjust to taste)
- Freshly ground black pepper
Watch the original video
Watch on TikTokDirections
- 1
Rinse the canjiquinha with cold water and let it soak in a large bowl of water for 30 minutes. Drain and set aside. This soaking reduces cooking time and ensures a creamier texture.
- 2
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the bacon bits and cook for 5 to 7 minutes, stirring regularly, until golden brown and slightly crispy. Remove with a slotted spoon and set aside.
- 3
In the rendered bacon fat, sear the pork rib pieces on all sides for 8 to 10 minutes, until beautifully golden brown. Season with salt and pepper during cooking.
- 4
Add the chopped onion and sauté for 3 minutes until translucent, then stir in the minced garlic and diced tomato. Cook for another 2 minutes, scraping up any browned bits from the bottom of the pot.
- 5
Return the bacon bits to the pot. Add the drained canjiquinha and the bay leaf. Mix well to coat the corn kernels with the flavors.
- 6
Pour in the hot broth all at once. Bring to a boil, then reduce the heat to low. Partially cover and let simmer for 40 to 50 minutes, stirring every 10 minutes to prevent sticking to the bottom, until the canjiquinha is tender and creamy and the pork ribs separate easily.
- 7
If the mixture becomes too thick during cooking, add a little more hot water or broth to maintain a creamy consistency. The canjiquinha should have the texture of a thick, creamy porridge.
- 8
Remove the bay leaf. Taste and adjust the seasoning with salt and pepper. Stir in the chopped parsley and chives, mix gently, and turn off the heat. Serve immediately in warm, deep plates or bowls.
💡 Chef's Tip
The secret to perfectly creamy canjiquinha: never add cold liquid. Always use hot broth to avoid thermal shock that hardens the grains. And most importantly, resist the urge to increase the heat — it's the slow, patient cooking over low heat that releases the corn's natural starch and creates that irresistible velvety texture.
