Uru mus miris badun (devilled pork)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Pork I onion |
| 2 | Fresh chillies | |
| 2 | Cloves garlic | |
| 2 | slices | Ginger |
| 2 | Cardamoms | |
| 2 | Cloves | |
| 375 | millilitres | Water |
| 1 | teaspoon | Chilli powder |
| 50 | millilitres | Vinegar |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Fenugreek |
| 1 | teaspoon | Salt |
| 25 | millilitres | Chilli sauce |
Directions
Wash the pork and cut into 2 cm cubes. Slice the onion and chillies, crush garlic, ginger, cardamoms and cloves. Place the pork in a pan, cover with the water and add the garlic, ginger, cardamoms, cloves, chilli powder, vinegar, turmeric, fenugreek and salt. Mix well. Bring to the boil, then reduce heat and simmer until the pork is tender. Add the onion and chilli and cook until soft. Stir in the chilli sauce prior to serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0