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Holiday Recipes: Pork Rechaad by Mumtaz Market

From Sidney Roberts of Mumtaz Market

By Darcie Duttweiler
December 01, 2021

An Austin native, Sidney Roberts is most known for her Rainey Street food truck turned brick and mortar, G’Raj Mahal, which opened in 2009, but she has spent most of her life in the hospitality industry, training as a chef at 19 years old. It was during an early trip to jolly ole England that she fell deeply in love with Indian food. Her newest concept, Mumtaz Market (opened in October 2020) is a natural evolution of G’Raj Mahal, dubbing itself “cuisine fit for a queen.” Her Pork Rechaad recipe will whisk your family away to Goa and bring good luck into 2022.

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Swipe

Pork Rechaad

“This dish stems from my experience in Goa, combining two traditional dishes and flavors, rechaad chili used in fish dishes and sorpotel, a pork stew, adding some more tropical elements that are local to the area. This is also a great dish to make for the holidays, as pork is often thought of as a good luck food to inspire progress and ring in the New Year,” says Roberts.

Ingredients
• 3-pound pork butt roast
• 1 large yellow onion diced

Instructions
Trim fat from roast. Cut remaining meat into 3-oz pieces. Fry fat down until dark brown and use it for cooking oil. Sauté onion with the fat. Make rechaad paste.

Rechaad Paste

Ingredients
• 1/3 cup garlic cloves
• 1/4 cup ginger peeled
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 4 Kashmiri chiles
• 1/4 teaspoon black pepper
• 1/8 teaspoon mustard seeds
• 1 tablespoon paprika
• 1/4 teaspoon white pepper
• 1 cup apple cider vinegar
• 1/8 cup jaggery or molasses
• 1/4 cup tomato paste
• 1/8 cup sugar
• 1/8 cup honey
• 3 tablespoons lemon juice

Instructions
Grind all ingredients in a blender or food processor until smooth. Add meat and paste to pot. Cover and cook slowly on extremely low heat for 3 1/2 hours.

Prepare one pineapple: Clean off peel and eyes. Cut down the spine on 4 sides. Cut long pieces in 3/4-inch thick chunks. Sauté in 1 cup dark rum and caramelize in 1/4 cup sugar. Finish pineapple on the grill for smokiness or roast in the oven on parchment until brown at 425 degrees for 10 minutes.

Braised red cabbage: Pan roast one ear red purple cabbage shredded with 1/4 cup ghee, 4 tablespoons brown sugar, and 3 tablespoons apple cider vinegar.

To assemble: Layer platter with each of the three components slightly overlapping; first cabbage, then pork, then pineapple. Garnish with cilantro leaf and sliced limes.