PULLED LOIN OF PORK GOAN STYLE IN THE ARTAME PRESSURE COOKER ASSADO DE PORCO TIRAR | Recipe by sousvidetools.com

Method

Thank you to Cyrus Rustom Todiwala for this delicious pulled pork pressure cooker recipe created in our Artame Pressure cooker (http://www.mrtodiwalaskitchen.com/) and also, special thanks to Nitin Kapoor for their kind permission in using the image (http://www.nitinkapoorphotography.co.uk/).

The Portuguese word ASSADO simply stands for ‘Roast’. ‘Tirar’ means to tear or to pull! The Goan version naturally is spiced and is quite celebratory since most Goan homes of the old would not have ovens, makeshift ovens were created and local ingenuity made some classic preparations. I have seen meat being slow roasted in earthenware pots with coconut husk being used as fuel to provide a gentle heat, resulting in a superb smoky flavour simply amazing.
Whilst Assado of pork generally refers to the loin, one can use rolled shoulder, collar etc too. There are many a recipe or secret used by Goan mama’s there is similarity to the original Portuguese version introduced during their occupation of Goa. The Goan love for Pork is also linked to the Portuguese decision to settle there in a sinister kind of way. However the idea for Pulled Pork quite simply is to delve into slow cooking and the term originates from the fact that the Pork is so tender when cooked that you can literally pull it apart.

Serve with a Bombay / Goan style Coleslaw and you could pronounce it the Goan Cooks way “COALISH LAW”

METHOD

1. Break the Cassia Bark or Cinnamon if you are using Cinnamon into small pieces. Add to a mortar along with the pepper corns & cloves and crush coarsely. Gently toast this mixture in a frying pan over a low heat and add the red chilies torn into pieces. Toast well together but do not burn. Cool
2. In a blender add the ginger, garlic, onion, green chilli, turmeric powder and the now cooled spice blend, tamarind pulp, vinegar, Half the Oil, sugar and Salt and puree to a relatively fine paste. Taste
3. Marinate the Pork well by rubbing the masala in and set it aside in the refrigerator if you have the time for a few hours
4. The Extra masala must be kept aside
5. If Using Collar of Pork you might have smaller pieces in which case, marinate individually and proceed as normal. I do strongly recommend this cut of pork as it is fabulous and tasty yet highly under rated
6. Peel the potatoes & cut into chunks, then leave aside. De seed the pumpkin & cut into chunks, leave the skin on if you like, add it to the potatoes. To this if you are an onion Lover like my family, Peel three small onions & cut them into round chunks as well, & mix them all into the masala
7. Place your Pressure cooker over the heat and add the remaining oil spreading it well
8. Scrape the excess masala from the marinated pork and brown the pork well on all sides. When browned add 500 ml of water or stock and shut the lid
9. As soon as steam is generated reduce the heat to minimum and close the valve
10. After twenty minutes turn it off and let is cool so you can open it
11. NOW Keeping the Pork in the centre of the cooker surround it with the marinated vegetables all around and place the without the lid into the middle shelf of a preheated oven at 160°C
12. After about fifteen minutes reduce heat to between 130°C and 140°C continue cooking for thirty minutes and then check the pork. Two ways to check. Pierce with a thin skewer and see if the fluid runs clear and clean and the skewer is well hot all the way through. Otherwise if you have a thermometer see if the core temperature has reached over 75°C
13. The `Vegetables should also have turned soft by now. If the pork is still underdone place the cooker back and reduce temperature to 110* and leave it in for twenty to thirty minutes at best
14. If using a rolled joint. A Rolled Loin will take much longer to cook, if using smaller pieces or individual chops adjust your cooking time accordingly
15. The Pork can be cooked entirely in the Artame pressure cooker too which it does extremely well
16. Increase the initial cooking time to forty minutes, then open and add the vegetables. A further fifteen to twenty minutes should do the trick for everything
17. Serve the Pork Sliced or shredded surrounded with the vegetables or use it as pulled Pork as it should be tender and easy to tear apart
18. For using it as Pulled pork simply shred the pork

BOMMAI GOA COALISHLAW – SPICED COLESLAW

A Spicy Coleslaw very popular when serving small bap like rolls filled with Roast or Pulled pork and Coleslaw

INGREDIENTS FOR A DOZEN PULLED PORK ROLLS IDEALLY CIABATAS

• CARROT 3 medium sized finely shredded or grated
• WHITE OR GREEN CABBAGE 1 Medium sized very finely shredded
• WHITE RADISH 1 Peeled & Finely shredded or grated
• BEETROOT 1 Small Peeled and finely shredded or grated
• GREEN PEPPER 1 Cored, halved and finely shredded
• GREEN CHILLI 2 Very Finely chopped
• GARLIC CLOVES 2 Finely Crushed
• CRUSHED PEPPER 1 tsp
• FRESH CORIANDER 1-2 heaped tbsp
• Mrs. TODIWALA’S MAYONNAISE 4-5Heaped tbsp
• HOT ENGLISH MUSTARD PASTE 2 tbsp
• SALT To Season

Grate or shred all the vegetables and soak for half and hour in chilled water with ice. When ice melts drain and leave in a colander to dry off a bit
Mix the chili, green peppers, garlic, coriander and mustard in the mayonnaise in a bowl large enough to take all the ingredients and season.
Mix in the crisp drained vegetables and make the cole-slaw or COALISH LAW
The Cos lettuce needs to be cleaned washed and well drained. Use a leaf or two for each Pulled pork roll
Cut the bread toast it if you like, apply some butter if you like but you can do without, place lettuce across the base put a little cole slaw so the pork sticks, add more cole slaw above the pork, fold and serve.