| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish | 1 | Servings | |
INGREDIENTS
| 750 | g | Lean pork |
| 3 | Cardamoms | |
| 3 | Cloves | |
| 4 | Black peppercorns | |
| 3 | Cloves garlic | |
| 3 | Ginger | |
| 2 | Onions | |
| 2 | Fresh chillies | |
| 50 | Vinegar | |
| I teaspoon salt | ||
| 5 | Cm rinnamon stick | |
| I teaspoon curry powder | ||
| 50 | Oil | |
| I sprig curry leaves |
INSTRUCTIONS
Wash the pork and place in a pan. Crush the cardamoms and cloves and grind peppercorns, garlic and ginger. Slice the onions and chillies. 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 chillies. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2322
Calories From Fat: 1649
Total Fat: 185.1g
Cholesterol: 709mg
Sodium: 481.5mg
Potassium: 2815.9mg
Carbohydrates: 26.4g
Fiber: 4.5g
Sugar: 10.5g
Protein: 135g