Sri Lanka Uru Mus Roast (Roast Pork)

Ingredients

• 750 gm Pork, lean
• 3 cardamom
• 3 clove
• 4 pepper, blackcorns
• 3 garlic cloves
• 3 slc ginger
• 2 Onion
• 2 chile, fresh
• 50 ml vinegar
• 1 tsp salt
• 5 cg cinnamon stick
• 1 tsp curry powder
• 50 ml oil
• 1 curry leaf sprigs

Directions

1. Wash the Pork and place in a pan. Crush the cardamoms and cloves and grind peppercorns, garlic and ginger. Slice the onions and chiles.
2. 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 chiles.