A twist to the traditional Goan roast with the addition of coriander leaves and green chillies that are ground with the spices. This roast is prepared with pork shoulder. The fat and bone in the meat keeps the roast moist and succulent. The end result is a scrumptious roast with a thick gravy. Slices of the roast are perfect for sandwiches or can be served with pulao and salad. Ideal for a special occasion.
The best part is that you don't have to slave in the kitchen to make this roast. An easy and elegant dish to prepare. Beef can be substituted for pork.
The best part is that you don't have to slave in the kitchen to make this roast. An easy and elegant dish to prepare. Beef can be substituted for pork.
Green Masala Pork Roast
(Serves 8)
Ingredients:
2 kg pork shoulder (bone-in)
8 medium sized potatoes (peeled and kept whole)
3 cups water
1/2 a bouillon cube
2 tablespoons vinegar
salt
(Grind to a paste)
2 cups coriander leaves
6 long green chillies
6 large garlic cloves
1" piece of ginger
1 tsp cumin seeds
4 cinnamon sticks (1.5" each)
8 cloves
4 green cardamoms
10 peppercorns
1/2 tsp turmeric powder
Method:
Wash pork shoulder, season with salt and vinegar.
Marinate pork with the ground paste for few hours or overnight in the refrigerator. Ensure to fork the pork all over so that the marinade seeps into the meat.
Place pork and bouillon cube in a pressure cooker with water using some to rinse the blender jar in which the paste was ground. Pressure cook on medium heat for an hour. Towards the end, remove the roast and place in a dish. Now, add whole peeled potatoes into the cooker and pressure cook for two whistles. Check if potatoes are soft by piercing a knife. Remove potatoes into the dish and thicken gravy if needed. Cut roast into slices and serve topped with gravy.
Note:
(Serves 8)
Ingredients:
2 kg pork shoulder (bone-in)
8 medium sized potatoes (peeled and kept whole)
3 cups water
1/2 a bouillon cube
2 tablespoons vinegar
salt
(Grind to a paste)
2 cups coriander leaves
6 long green chillies
6 large garlic cloves
1" piece of ginger
1 tsp cumin seeds
4 cinnamon sticks (1.5" each)
8 cloves
4 green cardamoms
10 peppercorns
1/2 tsp turmeric powder
Method:
Wash pork shoulder, season with salt and vinegar.
Marinate pork with the ground paste for few hours or overnight in the refrigerator. Ensure to fork the pork all over so that the marinade seeps into the meat.
Place pork and bouillon cube in a pressure cooker with water using some to rinse the blender jar in which the paste was ground. Pressure cook on medium heat for an hour. Towards the end, remove the roast and place in a dish. Now, add whole peeled potatoes into the cooker and pressure cook for two whistles. Check if potatoes are soft by piercing a knife. Remove potatoes into the dish and thicken gravy if needed. Cut roast into slices and serve topped with gravy.
Note:
- No oil or red chillies required for this roast.
- Add a dash of oil if pork is substituted with beef and whole dried red Kashmiri chillies for extra spicy kick.
- Green masala beef roast picture below.
