Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Goan Roast Pork With Bismati Pilaf

Goan Roast Pork With Bismati Pilaf

Provided by: Chef Floyd Cardoz
Served at: Tabla

  • Type of Dish: Main Courses
  • Servings: 8-10
  • Cuisine: Indian
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing

See Also


6 pounds boneless pork loin with some fat

1 dried chili pepper, with seeds
1 pasilla pepper, with seeds
1/4 teaspoon peppercorns
3 cloves
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 3-inch cinnamon stick
1 1/2-inch piece of ginger
1 whole fresh green chili pepper, roasted over an open flame and peeled (leave seeds in pepper)
2 cups chopped cilantro leaves, washed very well and chopped
8 cloves garlic
5 tablespoons cider vinegar
1/4 cup dark rum
2 tablespoons salt
1/2 teaspoon sugar

Goan Basmati Pilaf
3 cups basmati rice, picked over, washed well, and soaked in lukewarm water for 15 minutes
1 chicken bouillon cube
3 tablespoons canola oil
1 cinnamon stick, broken into 3 or 4 pieces
4 cloves
2 bay leaves
2 medium-size onions, finely minced
3 plum tomatoes, cored and diced
Salt to taste


Grind the dried chili and pasilla peppers, peppercorns, cloves, cumin, turmeric, and cinnamon stick in a spice or coffee grinder until fine. Place the ginger, green chili, cilantro, garlic, vinegar, rum, salt, and sugar in a blender, and purée. Add the ground spices, and pulse quickly. Rub the mixture all over the pork loin, and allow to marinate for at least 12 hours in the refrigerator. Remove the pork from refrigerator 2 hours before cooking.

Preheat oven to 325 degrees. Place the spice-rubbed pork loin on a rack set in a roasting pan. Roast for approximately 1 hour and 45 minutes or until internal temperature reaches 130 to 135 degrees on an instant-read thermometer. Allow to rest for 20 minutes (temperature will rise another 10 degrees). Slice, and serve with Goan basmati pilaf.

Goan Basmati Pilaf
Drain the rice in a colander. Bring 5 cups water to a boil, add the bouillon cube, and allow it to dissolve.

Heat the oil over medium heat in a large stewpot. When it starts to shimmer, add the cinnamon and cloves, and heat them until they become fragrant. Add the bay leaves and onion, and sauté until onion becomes translucent. Add the drained rice, and cook over medium heat for 3 to 4 minutes more, stirring constantly. Add the boiling bouillon and the tomatoes, and season with salt. Continue to cook, stirring occasionally and gently, until most of the liquid is absorbed, about 10 minutes. Cover, remove from heat, let stand for 15 to 20 minutes, then stir gently with a roasting fork.

(Published 2003)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.