KANCHI'S GOAN PORK ROAST
This is a fantastic recipe my mum's cook Kanchi gave me. She is from Nepal and has lived with us at my Mum's place for over 23 years. A great lady who took care of us as mum worked full time. I do not cook pork too much but this recipe is one of the few exceptions. Kanchi got this recipe from a lady named Philo in Goa who is also an excellent cook.
Provided by Girl from India
Categories Pork
Time 33m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 298.6, Fat 19.4, SaturatedFat 6.7, Cholesterol 83.8, Sodium 72.5, Carbohydrate 4.7, Fiber 0.8, Sugar 2.3, Protein 24.4
GOAN PORK VINDALOO
The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls.
Provided by Alina
Categories World Cuisine Recipes Asian Indian
Time 9h55m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 9.2 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 50.7 mg, Sugar 3 g
SLOW COOKER GOAN PULLED PORK
Slow cook pork shoulder in Indian spices until meltingly tender, then shred and serve with chapatis, crunchy veg salad, cooling raita dip and mango chutney
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 8h25m
Number Of Ingredients 18
Steps:
- Heat the oil in a large frying pan. Fry the onion, garlic and ginger for about 10 mins. Stir in the spices, pour in the vinegar and stir well. Tip into the slow cooker (we used a 6.5-litre model) and add 1 tsp salt and about 20 turns of a black pepper mill. Add the pork joint, turn in the mixture to coat it, then arrange it in the pot so it is rind-side down. Cover and cook on low for 7-8 hrs.
- Meanwhile, make the salad. Mix the carrot with the onion, tomato and coriander, then toss just before serving with the lemon juice and oil.
- Remove the rind and fat from the pork and skim all the fat from the juices, then shred the meat into the juices. To serve, put some meat and salad on one side of a chapati, then top with the raita and chutney, fold over and eat with your hands.
Nutrition Facts : Calories 529 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 65 grams protein, Sodium 1.1 milligram of sodium
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