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CATEGORY CUISINE TAG YIELD
Meats Pork 6 Servings

INGREDIENTS

Ingredients
2 lb Lean pork
1 3/4 oz Ginger
4 Cloves garlic
1/2 t Chilli powder
2 t Turmeric
1 t Salt
5 Cardamoms
5 Cloves
2 Cm cinnamon stick
6 Black peppercorns
7/8 oz Coriander
1/2 oz Cumin
3 1/3 T Vinegar
Sprig curry leaves
5 1/8 T Oil
1 t Mustard
10 1/8 T Water

INSTRUCTIONS

Wash and cube the meat. Grind together the ginger garlic, chilli
powder, turmeric,  salt, cardamoms cloves, cinnamon stick,
peppercorns, coriander and cumin together with the vinegar. Place the
meat in a bowl, add the ground  ingredients  and  leave to marinate
for 30 minutes. Place the curry leaves on top of the mixture and  cover
bowl. Place in the refrigerator for 24 hours,  turning the meat  over
2-3 times during that time. Heat the oil in a pan and add the  mustard
seeds. Cover with a lid and cook until they pop, then add the  pork
plus the marinade. Pour in the water, re-cover and bring to the  boil.
Reduce the heat and simmer for 30 minutes. Take the lid off  the pan
and simmer until the pork is cooked and tender. Remove the  cinnamon
stick before serving. From "A taste of Sri Lanka" by Indra  Jayasekera,
ISBN #962 224 010 0

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Nutrition (calculated from recipe ingredients)
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Calories: 423
Calories From Fat: 287
Total Fat: 32.1g
Cholesterol: 93.7mg
Sodium: 498.8mg
Potassium: 642.7mg
Carbohydrates: 6.1g
Fiber: 2.4g
Sugar: <1g
Protein: 27.7g


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