Roast loin of pork Goan style by Cyrus Todiwala

Name: Roast loin of pork Goan style by Cyrus Todiwala
Yield: Serves: 6
Ingredients: 2kg rolled RSPCA Assured pork loin, shoulder, collar or pork chops; 10 cm piece cassia bark (or cinnamon); 1 heaped tsp Fairtrade black peppercorns; 4-5 large dry chillies; 5-6 cloves; 1 heaped tsp ground Fairtrade turmeric; Large piece of fresh ginger, 10 cm approx; 6-8 garlic cloves; 2 longish green chillies; 3-4 small red onions, coarsely cut; 100ml sunflower or rapeseed oil; 100ml tamarind pulp; 200ml palm vinegar (or use cider vinegar); 1 tbsp Fairtrade brown sugar; 1 tbsp salt; 8 medium to small potatoes, peeled, cut into chunks; 3-400g pumpkin, deseed & cut into chunks; 3-4 small red onions (additional and optional); 3 tbsp coriander, chopped

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Roast loin of pork Goan style

Roast loin of pork Goan style by Cyrus Todiwala

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This recipe is by well-known chef Cyrus Todiwala! He ensures menus at both his restaurants use local, seasonal produce wherever possible. He uses the same approach to animal welfare - he knows who he is sourcing his meat, fish, poultry and eggs from and knows that they are rearing their animals humanely.

Preparation: 30 minutes plus marinating time
Cooking time: approx 2 hours
Serves: 6-8

Ingredients

2kg rolled RSPCA Assured pork loin, shoulder, collar or pork chops
10 cm piece cassia bark (or cinnamon)
1 heaped tsp Fairtrade black peppercorns
4-5 large dry chillies
5-6 cloves
1 heaped tsp ground Fairtrade turmeric
Large piece of fresh ginger, 10 cm approx
6-8 garlic cloves
2 longish green chillies
3-4 small red onions, coarsely cut
100ml sunflower or rapeseed oil
100ml tamarind pulp
200ml palm vinegar (or use cider vinegar)
1 tbsp Fairtrade brown sugar
1 tbsp salt

8 medium to small potatoes, peeled, cut into chunks
3-400g pumpkin, deseed & cut into chunks
3-4 small red onions (additional and optional)
3 tbsp coriander, chopped

Method

Break the cassia bark or cinnamon into small pieces. Add to a mortar with the peppercorns and cloves. Crush coarsely.

Gently toast in a frying pan over a low heat. Add the red chillies, torn into pieces. Toast well together. Be careful not to burn. Cool.

In a blender, add the ginger, garlic, onion, green chilli, turmeric, the now cooled spice blend, tamarind pulp, vinegar, half the oil, sugar and salt. Puree to a relatively fine masala paste. Taste.

Marinate the pork by rubbing two thirds of the paste in. Set it aside in the fridge for a few hours. Keep the extra masala.

Peel the potatoes, cut into chunks. Deseed the pumpkin, cut into chunks (leave the skin on if you like).

If you are an onion lover, peel three small onions and cut them into round chunks. Mix all the vegetables into the reserved Masala and toss to coat.

Preheat the oven to 180°C/fan 160°C/gas 4. Heat a roasting tray on the hob, add the remaining oil.

Scrape excess masala from the marinated pork. Put the pork in the hot tray and brown well on all sides. Spread the marinated vegetables around the pork. Place in the oven.

After about 30 minutes, reduce heat to between 140°C/fan 120°C/gas 1.

Continue cooking for another 30-40 minutes, if using a rolled joint. If using smaller pieces or individual chops, adjust your cooking time accordingly.

When the pork is cooked, remove and keep warm. Check the vegetables and season. Add coriander.

Serve the pork, sliced, surrounded with the vegetables.

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