Kanchis Goan Pork Roast Recipes

KANCHI'S GOAN PORK ROAST

Steps:

• Grind the spices from the garlic to the fenugreek seeds in the vinegar and salt.
• Wash pork and poke with a fork Marinate the pork in ground spice paste for 2 hours at least or overnight.
• Pressure cook for 1 whistle or cook till done.
• Drain fat if any.
• Slice the pork or cut into chunks and set aside.
• Slice the onion and saute in the oil till golden brown.
• Add the bay leaf and then the pork.
• Heat through.
• This makes lovely sandwiches too.

GOAN PORK VINDALOO

Steps:

• Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
• Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
• Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
• Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.