Pork roast - Goan style

This is one of my favorite pork recipes. It's a precious gem from my mum in laws kitchen. This recipe has very basic whole spices combined with ginger and garlic. The only thing that you may not find in your pantry is cashew fenny. My mum in law believes that it adds a unique flavor to the dish, and if you have access to it , you must use it in this recipe. I have never made pork roast without fenny, so I don't know how much the flavor will differ if you do not add it. However, if you look at the list of ingredients, the spice mix is quite strong and I personally think that using cashew fenny can be optional.

You may find other pork recipes below. Click on the recipe name to see the detailed instructions.
PorkBafath

Recipe credit : Ms. Rozita Coutinho

Ingredients:

1. Pork - 1 kg chunk
2. Garlic - 8 big cloves
3. Ginger - 1 and half inch piece
4. Turmeric powder - 1 tsp
5. Peppercorns - 25 nos
6. Cardamoms - 6 nos
7. Cinnamon - 2 inch sticks. 
8. Cloves - 10 nos
9. Vinegar - 2 to 3 tbsp
10. Cashew fenny - 1 tsp 
11. Salt as required

Method:

1. Wash and cut the meat into four large chunks. Drain excess water.
2. Dry grind the spices into a coarse powder.
3. Make a paste of the ginger and garlic using vinegar. 
4. In a pan, marinate the pork with salt, spices, cashew fenny and the ginger garlic paste.
5. Marinate for 6 to 8 hours or over-night. Refrigerate the marinated pork.
6. Let the meat come to room temperature before cooking it on slow flame.
7. Put the same pan on the stove and cook till 3/4th done. Depending on how tender or tough the meat is, adjust the cooking time.
8. Remove the pieces onto a plate and cut 1/4 inch slices and put it back in the pan to cook completely. Use a fork to hold the meat and use a sharp knife to cut.This ensures the slices don't curl while cooking.
9. Cook till the meat is completely done and check for seasoning.
10. Pork roast sandwiches are absolutely delicious and you may also serve this as a side dish.