Best Kanchis Goan Pork Roast Recipes

GOAN SPICED ROAST PORK TENDERLOIN

Goan Spiced Roast Pork Tenderloin image

Very closely adapted from Floyd Cardoz

Provided by The Spiced Life

Categories Entree

Number Of Ingredients 11

Ingredients

1 t black peppercorns
1 T cumin seeds
1/2 cinnamon stick
3 cloves
1/2 t ground turmeric
6-8 garlic cloves, (peeled)
1 heaping T roughly chopped ginger
1/3 cup apple cider
1 T cider vinegar
salt and pepper
2 pork tenderloins, (about 2 1/4 lbs total, trimmed of silver skin)

Steps:

Grind the first 4 ingredients in a spice grinder. Place them in a food processor with the turmeric, garlic cloves, ginger, apple cider and cider vinegar. Puree smooth. Place in a seal-able plastic bag with the trimmed pork tenderloins. Massage the pork through the bag to get the pureed spice mix all over it. Place in the fridge for 6-8 hours.
minutes before you are ready to cook the pork, take the pork out of the fridge. Remove from the marinade (shake gently to remove excess marinade but do not wipe or rinse off) and place on a greased roasting rack.* Sprinkle with salt and pepper. Set aside.
Preheat the oven to425 F. When it is hot, place the pork into the oven and roast for about 25 minutes, until the internal temperature of the pork is 145 F (the USDA always recommends 160 F I think so follow my advice at your own risk--trichinosis is not a problem in this country and the pork temperature will rise to 160 F while sitting anyway). Remove from the oven and let stand for 10-15 minutes, tented with foil. Slice at an angle and serve.
*You might be tempted to sear the pork first--I was. But Cardoz notes that this marinade tends to burn and does not recommend it.

GOAN PORK VINDALOO

Goan Pork Vindaloo image

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

Ingredients

16 dried Kashmiri chile peppers, stemmed and seeded
1 (1 inch) piece cinnamon stick
1 teaspoon cumin seeds
6 whole cloves
½ teaspoon whole black peppercorns
½ teaspoon ground turmeric
1 tablespoon white vinegar
salt to taste
2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
¼ cup vegetable oil
4 onions, chopped
10 cloves garlic, minced, or more to taste
1 (2 inch) piece fresh ginger root, minced
2 cups boiling water
2 green chile peppers, seeded and cut into strips
¼ cup white vinegar

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

DAD'S BASIC MOIST PORK ROAST

Dad's Basic Moist Pork Roast image

This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.

Provided by CHEFSINGLEDAD

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 4

Ingredients

2 tablespoons olive oil
1 teaspoon kosher salt
1 tablespoon ground black pepper
1 (3 pound) boneless top loin pork roast

Steps:

Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
Preheat an oven to 475 degrees F (245 degrees C).
Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)

Pork Roast the Old-Fashion Way (Cast Iron Dutch Oven) image

Very tender roast, wonderful rich gravy. Serve with mashed tatters or French fries. Wonderful as left over for hot pork sandwiches. I've made this type roast for over 50 years!

Provided by Peg1933

Categories Pork

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 lbs pork roast (butt, loin, etc.)
5 garlic cloves, peeled
1 small onion, thinly sliced
2 cups water
1 tablespoon Kitchen Bouquet
2 teaspoons black pepper
1 teaspoon salt
1 tablespoon lard
2 tablespoons cornstarch
1/2 cup water

Steps:

Pre-heat oven to 350°F.
Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
Salt and pepper all sides of pork roast.
When lard just begins to give off smell of being hot, place roast in pot.
DO NOT move it for a minute or so, then rotate it to brown all sides.
Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
Mix Kitchen Bouquet into the 2 cups of water.
Pour in the water mixture.
Bring to a boil.
Cover tightly and place in lower portion of the oven.
Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
Half-way through roasting time turn the roast over.
Remove roast from pan and cover to keep hot.
Mix 2 Tablespoons cornstarch into 1/2 cup water.
Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
Bring to a boil, taste and season if needed with salt and/or pepper.
NOTE: Pork roast made this way is ALWAYS tender.
It makes wonderful hot pork sandwiches!
The gravy is out of this world!