Uru mus roast (roast pork)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Lean pork |
| 3 | Cardamoms | |
| 3 | Cloves | |
| 4 | Black peppercorns | |
| 3 | Cloves garlic | |
| 3 | slices | Ginger |
| 2 | Onions | |
| 2 | Fresh chillies | |
| 50 | millilitres | Vinegar I teaspoon salt |
| 5 | Cm rinnamon stick I teaspoon curry powder | |
| 50 | millilitres | Oil I sprig 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 chillies. 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 2-3 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 chillies. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0