Goan Pork Assado

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.

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.