Best Kanchis Goan Pork Roast Recipes

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KANCHI'S GOAN PORK ROAST



Kanchi's Goan Pork Roast image

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

1 kg boneless pork (leg pc. or low fat pcs like I do)
1/2 cup vinegar (give or take a little, use as much as reqd to grind the spices to a smooth paste)
salt
1 garlic clove (pod)
2 inches ginger
5 dried red chilies
1 inch cinnamon
4 cloves
4 black peppercorns
1/2 teaspoon cumin seed
3/4 teaspoon turmeric
4 fenugreek seeds
1 -2 teaspoon oil
1 large onion
1 bay leaf

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

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

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!

Nutrition Facts : Calories 635.6, Fat 20.1, SaturatedFat 6.3, Cholesterol 316, Sodium 850.8, Carbohydrate 7.3, Fiber 0.7, Sugar 0.8, Protein 100.3

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

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

BAREFOOT CONTESSA'S BEST ROASTED PORK



Barefoot Contessa's Best Roasted Pork image

The most amazing roasted pork, ever!!! Well worth the time put into the roast. I've made this recipe a zillion times and have never changed a thing- soooo good, I just had to post it!

Provided by hollyfrolly

Categories     One Dish Meal

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 garlic cloves, minced
salt & freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leave
1/4 cup Dijon mustard
1 (3 lb) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes, cut in quarters (red or white-skinned)
2 yellow onions, thickly sliced
4 tablespoons olive oil
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees F.
  • In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
  • Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
  • In the meantime, slice fennel bulbs into thick wedges.
  • Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
  • Place the vegetables in a large roasting pan and cook for 30 minutes.
  • Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
  • Remove the meat from the pan and return the vegetables to the oven to keep cooking.
  • Cover the meat with aluminum foil and allow it to rest for 15 minutes.
  • Remove the strings from the meat and slice it thickly.
  • Arrange the meat and vegetables on a platter.
  • Sprinkle salt and pepper to taste.
  • Enjoy warm!

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