Goan-style roast pork

Ingredients for 8 servings:

• 1 stalk(s) cinnamon
• 1 tsp black peppercorns
• 6 cloves
• 5 chili peppers, dried or chili powder
• 10 cm ginger
• 8 cloves garlic
• 4 onions, red
• 2 chili peppers, green, long
• 1 tsp turmeric
• 100 ml tamarind paste
• 200 ml apple cider vinegar
• 50 ml vegetable oil
• 1 tbsp muscovado sugar
• 1 tbsp salt
• 2 kg pork belly without rind and bones or pork loin
• 50 ml vegetable oil
• 8 waxy potatoes, peeled and diced
• 600 g pumpkin(s), diced
• 4 red onions, quartered
• 3 tbsp coriander greens, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours; Total time approx. 12 hours

Indian cuisine with Portuguese roots – Assado de Porco

Grind the cinnamon, peppercorns, cloves, and chilies, then roast them in a pan without oil. Let it cool and then puree with the remaining masala ingredients using a hand blender. Rub the pork with the spice mixture, roll it up, and tie it with kitchen string. Let it marinate overnight in the refrigerator. Scrape off any excess masala and mix it with the potato and pumpkin cubes and the onion quarters. The next day, let the pork roll come to room temperature, then sear it on all sides in hot oil. Roast in an oven preheated to 180°C (convection oven) for between one and a half and two and a half hours, depending on the type of meat used. Half an hour before the end of the cooking time, arrange the vegetables around the roast pork and cook them along with the meat. Slice the roast pork, season the vegetables with salt and pepper, and mix with the chopped coriander.