Sri Lanka Uru Mus Roast (Roast Pork)

Course : Curry
Serves: 1
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750 gram pork -- lean
3 whole cardamom
3 whole clove
4 whole black peppercorns
3 cloves garlic
3 slices ginger
2 medium Onion
2 medium chile -- fresh
50 milliliters vinegar
1 teaspoon salt
5 piece cg cinnamon stick
1 teaspoon curry powder
50 milliliters oil
1 bunch curry leaf sprigs

Preparation / 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.

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