Recipe - Sri Lanka Uru Mus Roast (Roast Pork)

source
"A taste of Sri Lanka"
By Indra Jayasekera

URU MUS ROAST (ROAST PORK
750 g Pork, lean
3 Cardamom
3 Clove
4 Pepper, blackcorns
3 Garlic cloves
3 sl Ginger
2 Onion
2 Chile, fresh
50 ml Vinegar
1 teaspoon Salt
5 cg Cinnamon stick
1 teaspoon Curry powder
50 ml Oil
1 Curry leaf sprigs

=========================== 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 23 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 cut or sliced up
chiles.

ISBN #962 224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini