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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
- 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
- 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
- Heat oil in a pan add chopped onion ,whole chilies, coriander powder and Sauté for 2 minutes
- 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
- Serve with boiled beetroots slices
- This recipe was entered in the contest for Your Best Pork with Cider