Goan Style Roast Pork and staying off the Soapbox
I tried this Goan Style Roast Pork and am thrilled with the way it worked out. Relatively effortless, I might add. All about a good deep sear and some pressure cooking. The instant pot to the rescue again. This makes it a pot roast rather than a true roast. We enjoyed it in our tacos all the same.
The Story of my Goan Style Roast Pork
It looks like it is all dressed for Halloween, with the funny shredded purple carrots from the farm.
Most of you readers probably realize that these days with my recipes you get my daily dose of philosophy. Today I accidentally found myself on the receiving end of someone’s soapbox. Mostly a summary about all her life’s problems. All attributed to issues beyond her control and often beyond real change. Believe me, I know how that feels. But, honestly, if all our problems are unchangeable we shall remain stuck with them until doomsday.
One a Soapbox today
She obviously got me on a bad day! But honestly, I think there is sometimes some merit to staying off the soapbox. Particularly during times when it is easiest to get on that proverbial soapbox. A line of logic that probably makes sense only to me.
This deep spicy pot roast, with a touch of sweetness brings back memories of a childhood evening with family friends. A wonderful couple charged with baby sitting me for the evening. Mavis Aunty (the wife) lady cooked and shared stories of her Goan childhood . With her tales, I pictured the waves, sea breeze and palm trees. Gradually, the scents of the roast cooking filled us with warmth and anticipation.
The meal consisted of an absolutely gorgeous roast and sliced potatoes, with a mixed vegetable salad. Mavis Aunty told me that it was a family favorite Sunday supper. Her twist to it was to add a little jaggery to assist with the browning. Also to lend a touch of sweetness to balance out the spices. Almost Bengali…
This evening, I had the meat marinated, but ran out of steam to roast it but cooked it in the pressure cooker instead. A star is born, perfect for our tacos that we enjoyed with the kids for our Sunday Supper.
Venturing out in some ways out of my comfort zone next week, both with the cooking and other ways of life. Stay tuned to see what happens.
An interesting pork stew recipe includes this pork stew with red wine and for more flavors from Goa includes this Goan Fish Curry.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A gorgeous goan spiced pot roast done effortlessly in the pressure cooker. Perfect for Sunday Supper and more.
Ingredients
- 4 tablespoons cider vinegar
- 2 tablespoons grated ginger
- 2 tablespoons grated garlic
- 2 tablespoons garam masala
- 1 tablespoon whole cloves
- 1 tablespoon bruised green cardamoms
- 2 tablespoons soy sauce
- 1 tablespoons cayenne pepper (optional, but if you like it spicy, add it)
- 4 tablespoons brown sugar
- 3 to 4 pound piece of pork shoulder
- 4 tablespoons oil
- 1 large onion, thinly sliced
- Shredded carrots
- Chopped cilantro and chives
Instructions
- Mix the vinegar, ginger, garlic, garam masala, cloves, cardamoms and soy sauce and toss together. Cover the pork with this mixture and marinate for about 1 or 2 hours.
- Turn the instant pot to a saute mode, heat the oil and add the onions and stir well for 4 to 5 minutes. Place the pork and let it cook for 6 to 7 minutes on each side so that it is nicely seared. Turn off the saute mode.
- Turn and pour in all the marinating spices, add about 3 to 4 tablespoons of water to de-glaze the base. This step is important to avoid the burn message.
- Cover the pressure cook and cook for about 15 minutes under pressure. Let the pressure release naturally.
- Remove the meat and place in a serving plate with any pan drippings.
- Garnish with the carrots, chives and cilantro and enjoy!
Notes
This can be done in the oven, by browning the onions, mixing with the marinated pork. Place in an oven casserole and cover and cook for 3 hours. Remove the cover and cook uncovered for the last hour.