Goan Christmas Roast Pork
Whole pork leg marinated in spices and slow-roasted for Christmas. Centrepiece of Catholic Goan Christmas feast.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Kodava Pork (Kuttiyattu style) — 250 g (chopped)
- salt (optional) (whole)
Tempering
- Urad Dal — 1 tsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
- Curry Leaves — 8 piece (ground)
- Coconut Oil — 2 tbsp (whole)
Method
- Rub salt all over the pork pieces and set aside to marinate for at least 6-8 hours, or overnight in the refrigerator, so the meat absorbs the seasoning before roasting.
- Heat coconut oil in a heavy-bottomed pan or roasting dish. Add mustard seeds and let them splutter.
- Add urad dal and curry leaves to the hot oil and fry for a few seconds until the dal turns light golden and the leaves turn crisp.
- Add the marinated Kodava Pork pieces to the tempered oil and sear on high flame for 5-6 minutes, turning until browned on all sides.
- Lower the flame, cover, and roast slowly, turning occasionally, for about 2.5 hours until the meat is fork-tender and richly browned.
- Baste the pork with its own rendered fat and pan juices every 30 minutes to keep it moist and build a deep colour.
- Once fully roasted, rest the meat for 10 minutes before slicing.
- Garnish with fresh coriander leaves, if desired, and serve hot.
Common questions
- How many calories in one plate of Goan Christmas Roast Pork?
- 163 kcal per plate.
- How much cooking time?
- 660 min — 480 min prep, 180 min cooking.