Sri Lanka Uru Mus Roast (roast Pork) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
URU MUS ROAST (ROAST PORK
750 gram: Pork, lean
3: Cardamom,
3 Clove: ,
4: Pepper, blackcorns
3: Garlic cloves,
3 slice: Ginger,
2: Onion,
2: Chile, fresh
50 milliliter: Vinegar,
1 tsp: Salt,
5 centigram: Cinnamon stick,
1 tsp: Curry powder,
50 milliliter: Oil,
1: Curry leaf sprigs,
Directions:
===========================> 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 2-3 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.
ISBN #962 224 010 0
Source from luhu.jp
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 2-3 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.
ISBN #962 224 010 0
Source from luhu.jp
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Meats