Goan pork

Name: Goan pork
Yield: 8 servings
Cuisine: British
Ingredients: 800 g pork loin; 4 garlic cloves, crushed or finely diced; 2 tbsp ground ginger or 3 cm grated fresh ginger; 1 tbsp salt; 1 large onion finely diced; 1 green chilli, deseeded and finely chopped; 1 tbsp turmeric; 1 tbsp ground cumin; 1 tbsp black pepper; 500 ml chicken/ pork/ vegetable stock

Livvy @cook_11753185

Hello again, this is based of my boyfriend's Mum's beautiful Goan pork. I love this recipe but as always feel free to adjust any of the ingredients to suit your tastes.

Livvy @cook_11753185

Hello again, this is based of my boyfriend's Mum's beautiful Goan pork. I love this recipe but as always feel free to adjust any of the ingredients to suit your tastes.

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Ingredients

8 servings

800 gpork loin
4garlic cloves, crushed or finely diced
2 tbspground ginger or 3 cm grated fresh ginger
1 tbspsalt
1large onion finely diced
1green chilli, deseeded and finely chopped
1 tbspturmeric
1 tbspground cumin
1 tbspblack pepper
500 mlchicken/ pork/ vegetable stock

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Steps

1

Slice the pork loin into 1-2 cm chunks. Place the pork into a bowl, add the garlic, ginger and salt. Then cover with cling film and place in the fridge to marinade for a minimum of 1 hour.
2

Fry the onion and chilli until soft. Add the pork, marinade, turmeric, cumin and pepper. Sear the pork but do not cook through.
3

Add the stock until the pork is covered. Top up with water if necessary. Bring the pork to the boil and then reduce the heat until gently simmering.
4

Cook slowly, stirring occasionally until the mixture has reduced to a rich and thick sauce. Probably 1-2 hours if cooking in the hob without a lid. OR after step 3 transfer to a casserole dish, cover with the lid and place in a pre heated oven at 160C for 3-4 hours. Until a rich and thick sauce has formed.
5

Serve with rice or warm bread and enjoy.