Food Network UK

Goan Roast Pork With Basmati Pilaf

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Ingredients

  • 6 lbs boneless pork loin
  • 1 dried chillies
  • 1 pasilla chiles
  • 0.25 teaspoon peppercorns
  • 4 clove
  • 1 teaspoon cumin seeds
  • 0.50 teaspoon turmeric
  • 3 inches cinnamon stick
  • 0.50 inch gingerroot
  • 1 green chilli peppers
  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups coriander leaf
  • 8 garlic clove
  • 5 tablespoons cider vinegar
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup dark rum
  • 1 to taste salt
  • 0.50 teaspoon sugar
  • 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups basmati rice
  • 1 chicken bouillon cubes
  • 3 tablespoons canola oil
  • 1 cinnamon sticks
  • 2 bay leaf
  • 2 medium onion
  • 3 plum tomato

Use imperial measurements

Method

How to make Goan Roast Pork With Basmati Pilaf

  • PREPARE MARINADE AND COOK ROAST:.
  • Grind the dried chili and pasilla peppers, peppercorns, cloves, cumin, turmeric, and cinnamon stick in a spice or coffee grinder until fine.
  • Place the ginger, green chili, cilantro, garlic, vinegar, rum, salt, and sugar in a blender, and purée.
  • Add the ground spices, and pulse quickly.
  • Rub the mixture all over the pork loin, and allow to marinate for at least 12 hours in the refrigerator.
  • Remove the pork from refrigerator 2 hours before cooking.
  • Preheat oven to 325ºF & place the spice-rubbed pork loin on a rack set in a roasting pan.
  • Roast for approximately 1 hour and 45 minutes or until internal temperature reaches 130ºF to 135ºF on an instant-read thermometer.
  • Allow to rest for 20 minutes (temperature will rise another 10 degrees).
  • BASMATI RICE PILAF:.
  • Drain the rice in a colander.
  • Bring 5 cups water to a boil, add the bouillon cube, and allow it to dissolve.
  • Heat the oil over medium heat in a large saucepan.
  • When it starts to shimmer, add the cinnamon and cloves, and heat them until they become fragrant.
  • Add the bay leaves and onion, and sauté until onion becomes translucent.
  • Add the drained rice, and cook over medium heat for 3 to 4 minutes more, stirring constantly.
  • Add the boiling bouillon and the tomatoes, and season with salt.
  • Continue to cook, stirring occasionally and gently, until most of the liquid is absorbed, about 10 minutes.
  • Cover, remove from heat, let stand for 15 to 20 minutes, then stir gently with a roasting fork.
  • Slice the roast and serve with Pilaf with a chopped salad of cucumber, lettuce, onions, peppers & tomatoes.
  • ENJOY!

(Courtesy of Food.com)