Cider Pork Roast

By • November 16, 2009 • 2 Comments



Author Notes: Usually we make this classic roast when we are in holiday with my wife’s estate bungalow where there are lot of fresh spices and my mother in low have a very small scale pig farming. There We use the wood fire for this pot roast.pauljoseph

Serves 5

  • 11/2 pounds pork cut in big cubes
  • salt to taste
  • 1 teaspoon Pepper
  • 2 tablespoons Cider vinegar
  • 1 teaspoon Mustard
  • 1 inch stick Cinnamon
  • 4 Cloves
  • 1 inch Ginger
  • 1 pod Garlic
  • 1/2 cup Oil
  • 2 Onion
  • 3 Whole Red dry chilly
  • 1 tablespoon Coriander powder
  1. Grind all pepper to Garlic with little vinegar. Marinate the pork with the above masala paste, remaining vinegar and salt for at least one hour
  2. Heat oil in a pan add chopped onion ,whole chilies, coriander powder and Sauté for 2 minutes
  3. Add the meat and fry for few more minute then add ½ a cup of hot water. Cover and cook in low heat until the pork is tender
  4. Serve with boiled beetroots slices
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almost 5 years ago Janneke Verheij

it must be so nice to make your dish in a beautiful pot like this on a real wood fire, what a nice way of cooking.

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almost 5 years ago pauljoseph

Thank you