Goan-style pork loin with broccoli salad

For the pork loin

• 1 cinnamon stick
• 1 heaped tsp black peppercorns
• 5 cloves
• 4 large dried red chillies, torn into pieces
• 1 heaped tsp ground turmeric
• 10cm/4in piece ginger
• 6 garlic cloves
• 2 long green chillies
• 4 small red onions, roughly chopped
• 100ml/3½fl oz tamarind pulp
• 200ml/7fl oz palm vinegar, or cider vinegar
• 100ml/3½fl oz sunflower or rapeseed oil
• 1 tbsp brown sugar
• 1 tbsp salt
• 2kg/4lb 8oz rolled pork loin
• 8 medium potatoes, peeled and roughly chopped
• 350g/12oz pumpkin, deseeded and roughly chopped
• 3 small onions, cut into quarters
• 3 tbsp finely chopped fresh coriander

For the salad

• ½ head broccoli, broken into florets, stalk chopped
• 1 handful green beans, trimmed and cut in half
• 2 tbsp cashew nuts,
• 2 tbsp shelled skin-on almonds or walnuts
• 4 free-range eggs
• 100g/3½oz spinach leaves, washed and shredded

For the seasoning

• 1 tsp cumin seeds
• 50g/1¾oz caster sugar
• ½ tsp salt
• ¼ tsp chilli flakes

For the dressing

• 2 tbsp extra virgin olive oil
• 1 heaped tsp mustard paste
• 2 pinches crushed black pepper
• 1 tbsp lime juice