Goan-style pork loin with broccoli salad

Preparation time
over 2 hours

Cooking time
over 2 hours

Serves
Serves 6–8


By Cyrus Todiwala
From Saturday Kitchen

Ingredients

For the pork loin

  • 1 cinnamon stick
  • 1 heaped tsp black peppercorns
  • 5 cloves
  • 4 large dried red chillies, torn into pieces
  • 1 heaped tsp ground turmeric
  • 10cm/4in piece ginger
  • 6 garlic cloves
  • 2 long green chillies
  • 4 small red onions, roughly chopped
  • 100ml/3½fl oz tamarind pulp
  • 200ml/7fl oz palm vinegar, or cider vinegar
  • 100ml/3½fl oz sunflower or rapeseed oil
  • 1 tbsp brown sugar
  • 1 tbsp salt
  • 2kg/4lb 8oz rolled pork loin
  • 8 medium potatoes, peeled and roughly chopped
  • 350g/12oz pumpkin, deseeded and roughly chopped
  • 3 small onions, cut into quarters
  • 3 tbsp finely chopped fresh coriander

For the salad

  • ½ head broccoli, broken into florets, stalk chopped
  • 1 handful green beans, trimmed and cut in half
  • 2 tbsp cashew nuts,
  • 2 tbsp shelled skin-on almonds or walnuts
  • 4 free-range eggs
  • 100g/3½oz spinach leaves, washed and shredded

For the seasoning

  • 1 tsp cumin seeds
  • 50g/1¾oz caster sugar
  • ½ tsp salt
  • ¼ tsp chilli flakes

For the dressing

  • 2 tbsp extra virgin olive oil
  • 1 heaped tsp mustard paste
  • 2 pinches crushed black pepper
  • 1 tbsp lime juice
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