Sri Lanka Uru Mus Roast (Roast Pork)
Yield
1 batchPrep
1 hrsCook
30 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 750 | grams |
pork
lean |
|
| 3 | each |
cardamom seeds
|
*
|
| 3 | each |
cloves, ground
|
*
|
| 4 | whole |
black pepper
peppercorns |
*
|
| 3 | each |
garlic cloves
|
|
| 3 | slices |
ginger
|
|
| 2 | each |
onions
|
|
| 2 | each |
hot chili peppers
fresh |
*
|
| 50 | ml |
vinegar
|
*
|
| 1 | teaspoon |
salt
|
|
| 5 | cg |
cinnamon sticks
|
*
|
| 1 | teaspoon |
curry powder
|
|
| 50 | ml |
vegetable oil
|
*
|
| 1 | each |
curry leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5E+2 | grams |
pork
lean |
|
| 3 | each |
cardamom seeds
|
*
|
| 3 | each |
cloves, ground
|
*
|
| 4 | whole |
black pepper
peppercorns |
*
|
| 3 | each |
garlic cloves
|
|
| 3 | slices |
ginger
|
|
| 2 | each |
onions
|
|
| 2 | each |
hot chili peppers
fresh |
*
|
| 5E+1 | ml |
vinegar
|
*
|
| 5 | ml |
salt
|
|
| 5 | cg |
cinnamon sticks
|
*
|
| 5 | ml |
curry powder
|
|
| 5E+1 | ml |
vegetable oil
|
*
|
| 1 | each |
curry leaves
|
*
|
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.
