CHILLI PEPPER PORK ROAST

This Chilli Pepper Pork Roast recipe is made using green chillies, peppercorns, ginger-garlic, and a splash of whiskey. The boneless pork shoulder is slow-roasted until juicy and tender, then served with a rich coconut milk sauce made from the roasting gravy.

A simple, rustic pork roast recipe with minimal ingredients and maximum flavour — perfect for Sunday meals, family lunches, or special occasions.

Ingredients

1.6 kg boneless pork shoulder (skin left on)

For the Marinade

15 green chillies

1 tablespoon whole peppercorns

2 tablespoons ginger-garlic paste

Salt to taste

1 tablespoon oil

For Roasting

100 ml whiskey

1) Preparing the Pork :

Wash the pork thoroughly ,sprinkle 2–3 teaspoons of salt evenly over the pork and place it in a colander set over a vessel.

Place a vessel on top of the pork and keep a heavy weight over it.

Let it rest for 1 hour.

Wash the pork well again to remove excess salt.

Place the pork back in a colander, set it over a vessel, place a vessel on top, and add a heavy weight.

Allow it to rest for another 1 hour to drain excess moisture.

2) For the marination:

Grind the green chillies, peppercorns, ginger-garlic paste, salt, and oil into a paste without adding water.

3) Marinating the pork :

Coat the pork well with this marinade, ensuring even coverage while leaving the skin intact.

4) Pork roast:

Brush a baking tray with oil and place the pork in the tray.

Cover tightly with aluminium foil.

Bake in a preheated oven at 200°C for 55 minutes or until nearly done.

Remove from the oven, pour 100 ml whiskey over the pork, cover again with foil, and return to the oven.

Bake for another 20 minutes or until the pork is tender and fully cooked.

Rest the pork for 10–15 minutes before slicing.

5) Finishing touch:

Slice the pork roast into thin slices and serve as is, or

Lightly fry the slices in their own fat until slightly crisp and serve with the prepared sauce.

6) Preparing the gravy/ sauce:

Use the gravy left in the baking tray after roasting the pork.

Transfer some of this gravy to a pan and add a little water to adjust consistency.

Bring it to a boil.

Lower the flame and add thick coconut milk

(Cream may be used as a substitute, but thick coconut milk is preferred.)

Simmer gently on low flame until the sauce comes together.

Serve hot with the pork roast.