Sri Lanka Uru Mus Roast (Roast Pork)
Submitted by MoonDncr33
Uru mus roast is a Sri Lankan spiced pork dish marinated in vinegar with cardamom, cloves, and curry powder, then braised until tender and finished with fried onions and curry leaves.
YIELD
1 batchPREP
1 hrsCOOK
30 minREADY
2 hrsUru mus roast is how Sri Lanka’s pork-loving communities celebrate a good cut of meat, and this recipe does it full justice.
Lean pork gets pricked all over with a fork, then sits for an hour in a potent marinade of vinegar, crushed cardamom, cloves, ground peppercorns, garlic, ginger, curry powder, and a cinnamon stick. Every puncture pulls that spiced vinegar deep into the flesh.
The pork braises in its own juices over medium heat until completely tender. Then it gets a final sear with fried curry leaves and sliced onions that add a crispy, aromatic contrast to the soft, spice-soaked meat.
Sliced and garnished with fresh chilies, this is a centerpiece dish that commands the table.
Kitchen Tips
- Prick the pork generously with a fork so the marinade penetrates deep into the meat
- Give it the full hour to marinate; the vinegar tenderizes and the spices need time to absorb
- Keep the braising heat at medium so the pork cooks gently without drying out
- Reserve the braising gravy and pour it back over the meat after the final fry for maximum flavor
- Pairs beautifully with yellow rice and a sharp onion sambol
Ingredients
Directions
Wash the pork and place in a pan.
Crush the cardamoms and cloves and grind peppercorns, garlic and ginger.
Slice the onions and chiles.
Prick the pork all over with a fork, then add the cardamoms, cloves, garlic, ginger, vinegar, salt, pepper, cinnamon stick and curry powder and leave to marinate for 1 hour.
Cover the pan and cook over a medium heat until the pork is tender.
Remove the pork and gravy to a bowl. Heat the oil and stir fry the curry leaves and onion for 2 to 3 minutes.
Place the meat back into the pan together with the gravy and cook for a few minutes Discard the cinnamon stick, then slice the meat and garnish with sliced chiles.
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