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Goan Roast Pork With Basmati Pilaf

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“Chef Floyd Cardoz of New York City's Tabla is best known for layering Indian flavors onto locally available ingredients. :) Serve with Alsatian Riesling, such as Loosen, Dr. L; Syrah such as Shafer Relentless; or Zinfandel, such as Robert Biale Vineyards Monte Rosso Marinating time has been included!!.NewYork, NYC Magazine.”
17hrs 10mins

Ingredients Nutrition


  2. Grind the dried chili and pasilla peppers, peppercorns, cloves, cumin, turmeric, and cinnamon stick in a spice or coffee grinder until fine.
  3. Place the ginger, green chili, cilantro, garlic, vinegar, rum, salt, and sugar in a blender, and purée.
  4. Add the ground spices, and pulse quickly.
  5. Rub the mixture all over the pork loin, and allow to marinate for at least 12 hours in the refrigerator.
  6. Remove the pork from refrigerator 2 hours before cooking.
  7. Preheat oven to 325ºF & place the spice-rubbed pork loin on a rack set in a roasting pan.
  8. Roast for approximately 1 hour and 45 minutes or until internal temperature reaches 130ºF to 135ºF on an instant-read thermometer.
  9. Allow to rest for 20 minutes (temperature will rise another 10 degrees).
  11. Drain the rice in a colander.
  12. Bring 5 cups water to a boil, add the bouillon cube, and allow it to dissolve.
  13. Heat the oil over medium heat in a large saucepan.
  14. When it starts to shimmer, add the cinnamon and cloves, and heat them until they become fragrant.
  15. Add the bay leaves and onion, and sauté until onion becomes translucent.
  16. Add the drained rice, and cook over medium heat for 3 to 4 minutes more, stirring constantly.
  17. Add the boiling bouillon and the tomatoes, and season with salt.
  18. Continue to cook, stirring occasionally and gently, until most of the liquid is absorbed, about 10 minutes.
  19. Cover, remove from heat, let stand for 15 to 20 minutes, then stir gently with a roasting fork.
  20. Slice the roast and serve with Pilaf with a chopped salad of cucumber, lettuce, onions, peppers & tomatoes.
  21. ENJOY!

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