Kanchi's Goan Pork Roast

Dive into the bold and aromatic flavors of "Kanchi's Goan Pork Roast," a traditional coastal delicacy that combines the richness of slow-cooked pork shoulder with the vibrant spices of Goa. Marinated in a fragrant blend of garlic, ginger, Kashmiri chili powder, and tangy Goan vinegar, this dish achieves a perfect balance of spice, tang, and warmth. Simmered to tender perfection in a luscious gravy infused with cloves, cinnamon, and caramelized onions, this pork roast is a celebration of Goa's culinary essence. Whether served with fluffy steamed rice, crusty Goan poi bread, or roasted vegetables, this recipe is a sensory journey that’s perfect for family dinners or festive occasions. With its deep, complex flavors and succulent texture, this Goan favorite is sure to become a centerpiece in your kitchen repertoire.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 1.5 kg Pork shoulder (boneless)
• 10 pieces Garlic cloves
• 2 tablespoons Ginger
• 3 tablespoons Goan vinegar or white vinegar
• 2 tablespoons Kashmiri red chili powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 6 pieces Cloves
• 1 inch Cinnamon stick
• 1 teaspoon Black peppercorns
• 2 teaspoons Salt
• 1 teaspoon Sugar
• 2 large Onions (sliced)
• 3 tablespoons Tomato puree
• 1 cup Water
• 3 tablespoons Oil (vegetable or coconut)
• 2 tablespoons Fresh cilantro (garnish)

Directions

Step 1

Clean the pork shoulder, pat it dry, and cut it into large chunks (or leave it whole, as preferred).

Step 2

Grind the garlic, ginger, vinegar, Kashmiri chili powder, turmeric, cumin, and coriander into a smooth paste. This is your marinade.

Step 3

Rub the marinade generously all over the pork. Cover and refrigerate for at least 4 hours, preferably overnight for better flavor absorption.

Step 4

Remove the pork from the refrigerator 30 minutes before cooking to bring it to room temperature.

Step 5

In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the cloves, cinnamon stick, and black peppercorns, and sauté for 1-2 minutes until fragrant.

Step 6

Add the sliced onions and cook until golden brown, about 8-10 minutes.

Step 7

Stir in the tomato puree and cook for 2-3 minutes, allowing the flavors to meld.

Step 8

Place the marinated pork into the pot, along with any remaining marinade. Sear the pork on all sides until lightly browned, about 5-7 minutes.

Step 9

Add water, salt, and sugar. Stir well and bring the mixture to a gentle boil.

Step 10

Reduce the heat to low, cover the pot, and let the pork simmer for about 1.5-2 hours, turning occasionally. Cook until the pork is tender and the liquid has reduced to a thick, rich gravy.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Slice the roast pork and serve with steamed rice, Goan bread (poi), or roasted vegetables.

Nutrition Facts

Serving size	(2369.8g)

Amount per serving	% Daily Value*
Calories	4479.2

Total Fat 345.5g	0%
Saturated Fat 111.7g	0%
Polyunsaturated Fat 0g
Cholesterol 1050mg	0%
Sodium 5717.0mg	0%
Total Carbohydrate 81.4g	0%
Dietary Fiber 20.4g	0%
Total Sugars 24.1g
Protein 280.9g	0%

Vitamin D 0IU	0%
Calcium 489.7mg	0%
Iron 24.9mg	0%
Potassium 5560.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 24.6%

Carbs: 7.1%