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
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Ingredients
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11/2 pound
pork cut in big cubes
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salt
to taste
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1 teaspoon
Pepper
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2 tablespoons
Cider vinegar
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1 teaspoon
Mustard
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1 inch stick
Cinnamon
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4
Cloves
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1 inch
Ginger
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1 pod
Garlic
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1/2 cup
Oil
-
2
Onion
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3
Whole Red dry chilly
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1 tablespoon
Coriander powder
Directions
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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
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Heat oil in a pan add chopped onion ,whole chilies, coriander powder and Sauté for 2 minutes
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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
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Serve with boiled beetroots slices
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