Often the best meals to serve when entertaining are those that can be cooked in one dish and placed in the middle of the table for everybody to dig into and help themselves. Our Goan pulled pork makes a great alternative to traditional roast pork. Pass around a plate of lettuce leaves for your guests to pile their pork into, like edible, crunchy cups, and serve with spicy coleslaw.
This recipe allows you to cook the pork in 3 1/2-4 hours but, if you turned your oven temperature right down to minimum, you could leave it to cook all day while you got on with other things.
For the pork
- 2kg pork loin
- 50ml vegetable oil
- Baby gem lettuce leaves, to serve
- 3tbsp fresh coriander leaves, to garnish
For the marinade
- 1tbsp cinnamon sticks, broken into pieces
- 15 whole cloves
- 2 large dried red chillies, torn into pieces
- 5cm fresh root ginger, roughly chopped
- 4 garlic cloves
- 2 small red onions, peeled and roughly chopped
- 1 fresh green chilli
- 1/2tsp turmeric
- 21/2tbsp tamarind paste
- 100ml palm vinegar/ cider vinegar
- 1/2tbsp brown sugar
- 25ml sunflower oil
- 1/2tbsp salt
Use a pestle and mortar to crush the cinnamon and cloves, then toast the spices in a frying pan over a low heat on your cooktop. When you can smell a wonderfully spicy aroma beginning to drift up from the pan, add the dried red chilli pieces and continue to fry for a few minutes before removing from the heat and leaving to cool.
- Once cooled, place the spices in a food processor with the rest of the marinade mix and blend to a fine paste.
- Rub the marinade over the pork (reserving any excess marinade) and place in a dish just big enough to fit it. Cover and chill in your refrigerator to marinate for a few hours.
- Preheat the oven to 180°C/ gas mark 4.
- Pour the oil into a cooktop-safe roasting tin, turn the gas onto medium and allow the oil to heat before placing the pork into the tin to brown well. Pop the pork in the oven and roast for 30 minutes.
- Turn the oven temperature right down and pour a few tablespoons of the reserved marinade over the pork before covering it tightly with foil. This will allow the pork to essentially steam within the foil, resulting in moist, tender meat that can easily be shredded with a fork. Cook for a further 3-3.5 hours.
- Remove the pork from the oven and shred. Place on the table in a dish alongside the lettuce leaf cups, spicy coleslaw, and a small bowl of coriander leaves for garnish.