Goan Pork Assado with Ladi Pav

Instructions

1. 1

   Prepare the marinade paste

   • Soak the dried Kashmiri red chilies in hot water for about 20 minutes to soften them.
   • In a grinder or blender, combine the soaked chilies, ginger, garlic, cinnamon stick, cloves, peppercorns, and cumin seeds.
   • Add the Goan vinegar and grind everything into a smooth, thick paste. Add a little water if needed to help with grinding.
2. 2

   Marinate the pork

   • Pat the pork shoulder dry with paper towels. If it's a very thick piece, you can make a few shallow gashes on the surface to help the marinade penetrate.
   • In a large bowl, rub the ground masala paste, turmeric powder, and salt all over the pork, ensuring it's completely coated.
   • Cover the bowl and refrigerate to marinate for at least 4 hours, but preferably overnight for the best flavor.
3. 3

   Sear the pork

   • Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
   • Once the oil is hot, carefully place the marinated pork in the pot. Let it sear on all sides until it's nicely browned. This should take about 8-10 minutes in total.
   • Remove the seared pork from the pot and set it aside on a plate.
4. 4

   Cook the Assado

   • In the same pot, add the thinly sliced onions. Sauté for 5-7 minutes until they become soft and golden brown, scraping up any browned bits from the bottom of the pot.
   • Place the seared pork back into the pot. Pour in any leftover marinade from the bowl.
   • Add 1.5 cups of hot water and the grated jaggery. Stir everything to combine.
   • Bring the liquid to a boil, then reduce the heat to a low simmer. Cover the pot tightly and let it cook for 75-90 minutes, or until the pork is completely tender and can be easily pierced with a fork. Turn the pork piece over halfway through the cooking time.
5. 5

   Finish and serve

   • Once cooked, carefully remove the pork from the pot and let it rest on a cutting board for 10 minutes.
   • While the pork is resting, check the consistency of the gravy. If it's too thin, increase the heat to medium and let it simmer uncovered until it thickens.
   • Taste the gravy and adjust the seasoning with more salt or jaggery if needed.
   • Slice the rested pork against the grain. Arrange the slices on a serving platter and pour the hot gravy over them.
   • Garnish with freshly chopped coriander leaves and serve immediately.