Goan Pork Assado

1. 1

   Step 1

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

   Step 2

   • a.Marinate the pork
   • b.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.
   • c.In a large bowl, rub the ground masala paste, turmeric powder, and salt all over the pork, ensuring it's completely coated.
   • d.Cover the bowl and refrigerate to marinate for at least 4 hours, but preferably overnight for the best flavor.
3. 3

   Step 3

   • a.Sear the pork
   • b.Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
   • c.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.
   • d.Remove the seared pork from the pot and set it aside on a plate.
4. 4

   Step 4

   • a.Cook the Assado
   • b.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.
   • c.Place the seared pork back into the pot. Pour in any leftover marinade from the bowl.
   • d.Add 1.5 cups of hot water and the grated jaggery. Stir everything to combine.
   • e.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

   Step 5

   • a.Finish and serve
   • b.Once cooked, carefully remove the pork from the pot and let it rest on a cutting board for 10 minutes.
   • c.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.
   • d.Taste the gravy and adjust the seasoning with more salt or jaggery if needed.
   • e.Slice the rested pork against the grain. Arrange the slices on a serving platter and pour the hot gravy over them.
   • f.Garnish with freshly chopped coriander leaves and serve immediately.

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