Goan Pork Roast

1. 1

   Step 1

   • a.Prepare the Goan Masala Paste
   • b.In a dry skillet over low-medium heat, toast the Kashmiri chilies, cloves, cinnamon stick, peppercorns, and cumin seeds for 1-2 minutes until they become fragrant. Swirl the pan frequently to prevent burning.
   • c.Transfer the toasted spices to a high-speed blender.
   • d.Add the chopped ginger, garlic cloves, turmeric powder, white vinegar, salt, and optional sugar to the blender.
   • e.Blend until you have a smooth, thick paste. If the mixture is too dry, add another tablespoon of vinegar to help it blend.
2. 2

   Step 2

   • a.Marinate the Pork
   • b.Pat the pork shoulder completely dry with paper towels. This helps in getting a good sear later.
   • c.Using a sharp knife, score the fat cap in a diamond pattern, cutting about 1/4-inch deep. Be careful not to cut into the meat.
   • d.Generously rub the prepared masala paste all over the pork, making sure to work it into the scored fat and all crevices.
   • e.Place the pork in a large, non-reactive bowl or a zip-top bag. Cover and refrigerate for at least 4 hours, but preferably overnight for maximum flavor infusion.
3. 3

   Step 3

   • a.Sear the Pork
   • b.Preheat your oven to 175°C (350°F).
   • c.Remove the pork from the refrigerator 30-45 minutes before cooking to allow it to come to room temperature.
   • d.Heat 2 tablespoons of vegetable oil in a large, oven-safe Dutch oven or skillet over medium-high heat.
   • e.Carefully place the pork, fat-side down, into the hot pan. Sear for 3-4 minutes until a deep brown crust forms. Sear all other sides for 2-3 minutes each.
   • f.Remove the seared pork from the pan and set it aside on a plate.
4. 4

   Step 4

   • a.Roast Covered
   • b.Add the remaining 1 tablespoon of oil to the same Dutch oven. Add the quartered onions and halved potatoes, tossing them in the pan drippings and oil. Season with a pinch of salt.
   • c.Place the seared pork on top of the bed of vegetables.
   • d.Cover the Dutch oven with a tight-fitting lid or heavy-duty aluminum foil.
   • e.Transfer to the preheated oven and roast for 90 minutes (1.5 hours). The covered cooking time steams the meat, making it tender.
5. 5

   Step 5

   • a.Roast Uncovered to Finish
   • b.After 90 minutes, carefully remove the lid or foil. The pork should be tender.
   • c.Baste the pork generously with the juices that have collected at the bottom of the pan.
   • d.Return the pan to the oven, uncovered. Continue to roast for another 45-60 minutes.
   • e.Baste every 15-20 minutes. The roast is done when the pork is fork-tender, the fat cap is crispy, and the internal temperature reaches 85-90°C (185-195°F).
6. 6

   Step 6

   • a.Rest and Serve
   • b.Carefully transfer the pork roast to a cutting board. Tent it loosely with foil and let it rest for 15-20 minutes. This crucial step allows the juices to redistribute, ensuring a moist result.
   • c.While the pork rests, you can keep the potatoes and onions warm in the turned-off oven.
   • d.Carve the pork against the grain into thick slices or pull it apart with two forks.
   • e.Serve immediately with the roasted potatoes, onions, and a generous drizzle of the flavorful pan juices.

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