Mangalorean Roast Pork
November 26, 2009
This is a recipe I have from my wife's grandmother. I usually make it with a Boston roast, but other roast cuts can be substituted. The roast is usually made a day in advance, and then re-fried before serving.
Ingredients
- 1 piece cinnamon
- 16 cloves
- 12 cloves of garlic
- 4 tbsp clarified butter ( ghee)
- 4 inch ginger
- 1 tbsp cumin seeds
- 2 tbsp black peppercorns
- 3 lbs pork roast ( boston butt)
- 1 tsp sugar
- 2 tsp turmeric
- Salt, to taste
Preparation
Cooking the Roast
- Prick the roast with a fork. Rub in the salt, and set aside. Grind the spices to a paste with a little water and vinegar, and rub the roast with the paste. Set the roast aside for an hour.
- Heat 2 tbsps of ghee in a large braising dish on low-medium. Add the pork, and let it brown on all sides.
- Add some water, and let it cook, covered, basting the roast with the liquid from time to time. The pork should cook through ( the internal temperature should be about 150F) and the water should all evaporate. Take the roast off the heat, and let it come to room temperature. Refrigerate till ready to serve
Serving
- Slice the roast up. In a saute pan, heat 2 tbsp of ghee, and fry the sliced pork till browned. Arrange the pieces on a pre-warmed dish, and pour the gravy from the pan over the sliced pork. Serve hot.