Oriya-style Spiced Roast (Sült)

Ingredients

In this Oriya-style adaptation of Sült, we have replaced some of the traditional Estonian spices with Oriya spices to infuse the dish with the unique flavors of Oriya cuisine. Additionally, we have incorporated Oriya cooking techniques, such as slow-cooking, to enhance the tenderness and flavor of the roast. We alse have the original recipe for Sült, so you can check it out.

• 1 kg (2.2 lbs) pork shoulder, boneless 1 kg (2.2 lbs) pork shoulder, boneless
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chopped onions, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to form a paste.
2. 2.
   Add the pork shoulder to the bowl and coat it thoroughly with the spice paste. Allow the meat to marinate for at least 2 hours, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the marinated pork shoulder and sear it on all sides until browned.
4. 4.
   Reduce the heat to low and cover the pot. Allow the pork to cook slowly for 2-3 hours, or until it is tender and easily pulls apart with a fork.
5. 5.
   Once the pork is cooked, remove it from the pot and let it rest for a few minutes. Then, slice or shred the meat as desired.
6. 6.
   Serve the Spiced Roast (Sült) hot, garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a pork shoulder with a good amount of marbling, as this will ensure a tender and juicy roast.

Tips & Tricks

• For an extra kick of heat, add a pinch of Oriya chili powder or a finely chopped green chili to the marinade.
• If you prefer a milder flavor, reduce the amount of red chili powder in the recipe.
• To enhance the aroma of the dish, add a few whole Oriya spices, such as cloves or cardamom pods, to the pot while the pork is cooking.
• Serve the Spiced Roast (Sült) with steamed rice or traditional Oriya bread for a complete meal.
• Leftovers can be used to make delicious sandwiches or added to stir-fries for a flavorful twist.

Serving advice

Serve the Oriya-style Spiced Roast (Sült) as a main course, accompanied by steamed rice or traditional Oriya bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Arrange the sliced or shredded Spiced Roast (Sült) on a platter, allowing the vibrant orange color of the meat to take center stage. Sprinkle some fresh cilantro leaves over the top for an attractive finishing touch.