Fry

Cider Pork Roast

November 16, 2009
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
Ingredients
  • 11/2 pound 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
In This Recipe
Directions
  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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