Goan Pork Roast Recipe, Sao Joao Special, by Lesley & Maria
00:00 Goan Good Luck Pork Roast
00:39 Goan Pork Roast Ingredients
02:07 Prepping the pork
03:16 Making the marinade
05:33 Marinating the meat
07:54 Frying the marinated pork chunks
09:33 Simmering the pork
12:05 Slicing the cooked Goan Pork Roast
Ingredients:
pork meat, with fat: 2.2 kilos
salt, 3 teaspoons + a pinch for good luck
sugar, 2 teaspoons + a pinch for good luck
turmeric powder, 2 teaspoons + a pinch for good luck
coconut vinegar, 4 tablespoons
Onions, 4, roughly chopped
Marinade ingredients, to grind:
ginger, roughly chopped, 5 inches
garlic, 25 cloves
black mustard seeds, ½ teaspoon + a pinch for good luck
cinnamon sticks/tikki, 3 inches
cumin seeds, 2 teaspoons + a pinch for good luck
black peppercorns, 2 teaspoons + a pinch for good luck
cloves
black cardamom, 5
bedgi/byadgi chillies, 5 or to taste
Method:
Cut the pork as per your preference. We like to roast our pork in large chunks, without skin
Wash the pork chunks in vinegar water (1 part vinegar, 3 parts water).
Salt the pork with 2 teaspoons of salt and a pinch for good luck.
Similarly, add 2 teaspoons of turmeric and a pinch for good luck.
Rub the salt and turmeric nicely into the pork, then set aside while making the marinade.
Toast the whole spices for the marinade in a pan for 1 minute on low flame. You can toast separately one by one for best results, or all spices together.
Grind the toasted spices with ginger and garlic in enough vinegar to make a smooth paste.
Thoroughly coat the pork chunks with the marinade paste and set aside to marinade for three hours at room temperature, or if time allows, marinade overnight up till 24 hours in the fridge.
When ready to start cooking, heat 2 tablespoons of oil and brown the pork chunks on all sides over a high flame. Fry one pork chunk at a time to maintain the high temperature of the oil. If you fry all together, the pork juices will start oozing out and your roast will be dry.
Once all chunks are browned, turn the heat down to low.
Put all pork chunks back in the pan and coat them with the remaining marinade. Add four onions cut into chunks, pushing the onion pieces into the pork gravy. Cover the pork and cook on low heat for at least 1 hour. Turn the chunks over after half an hour and again at 45 minutes. Re-cover and simmer each time.
Once the pork is done, take it out of the gravy and slice it.
According to our quantities given here, the gravy is already thick enough at the end of cooking, but you can reduce the gravy further over a low flame, to your preferred thickness.
Serve the slices with gravy on the side. Or, add the sliced pork back to the gravy before reducing it all together in the pan, over medium heat (keep stirring and don’t leave the pan).
Enjoy la vida Goa!
Music: Sayuri Hayashi Egnell / Joy in the Little Things / courtesy of www.epidemicsound.com
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