Recipe for Goan Pork Roast

• Wash the Pork slices and Place them into a cooker

  Note:- i got the slices made at the cold storage. Incase you cannot get slices made, You can use Big chunks of Pork as well
• Add in all the above mentioned ingredients and hand mix it well with the Pork until each slice/chunk is coated withthe masala
  
• Cover it with a lid and let it rest for an hour or so at room temperature. If you have time on hand, you can keep it overnight as well, but in the refrigerator
• After letting it marinade, close the cooker with its lid and place it on medium flame
• Allow the Pork to cook until the cooker releases 2 whistles.
• After 2 whistles, turn off the flame and release all the steam from the cooker whistle with the help of a spoon and open the cooker.

  Note: if you let the pork sit inside the ccoker until the steam gets released by itself, it will get further cooked and turn extremely soft & that is not the texture that we want on the Pork

  Saftety tip: Do Not try to open the cooker lid without releasing the steam through the whistle. If you do so, there are chances of the cooker bursting open and it could cause injuries.

  Also, Do not take off the whistle from the lid, thinking that it is a shorter method of releasing the steam. If you do this, and incase there is alot of water inside the cooker, the water will spring out with great force along with the steam and this could create a mess all over the kitchenas well as it could cause injuries.
  
• If you have used Pork Slices, transfer the slices along with the water/juices into a wide vessel or skillet. If you have used chunks, cut them into slices and Transfer the slices along with the water/juices and add them into a wide vessel or skillet.
  
• Place the wide vessel/skillet Turn on the gas flame to high and let all the juices thicken

  Note: You will have to stir and toss the pork slices at regular intervals so that it doesn't get stuck to the vessel.
  
• Once all the juices thicken, the Pork Roast is ready to be attacked😋😋😋
  

Follow tese steps to make the Jeerem Meerem Powder

•  1) – Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all these ingredients to a fine powder-Transfer this spice mix into an Air Tight container -As soon as the powder is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the spice powder has turned completely cool and only then cover it with a lid-You can use Jeerem Meerem powder to make curries, chilly fries, cutlets, etc. Add the required quantity as per your taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from the Air Tight container)-Jeerem Meerem powder should be stored in a dry place. It can be stored up to 1 year. 

Follow these steps to make the Ginger Garlic Paste

• Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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