Pot Roasted Pork

1. 1

   CLEAN, WASH AND PEEL ALL THE VEGETABLES AND CHOP ROUGHLY.

2. 2

   NOW GRIND ALL THE DRY SPICES EXCEPT STARANISE, CINNAMON STICK AND ROSEMARY. ADD THE CHOPPED VEGETABLES AND MAKE A SMOOTH PASTE WITH TAMARIND PULP, WINE AND SAUCES.

3. 3

   ADJUST SEASONING BY ADDING SALT AS PER TASTE.

4. 4

   MARINATE THE PORK MEAT WITH THE PASTE FOR ATLEAST 10 HOURS

5. 5

   NOW SEAR THE MEAT ON A HOT PLATE OR A HEAVY BOTTOM PAN TILL BROWN.

6. 6

   HEAT UP WATER (ENOUGH TO COVER THE MEAT) IN A STOCK POT AND ADD THE BROWN PORK IN THE BOILING WATER AND COOK OVER MEDIUM FLAME UNTIL SOFT.

7. 7

   NOW TAKE OUT THE COOKED PORK MEAT AND REDUCE THE LIQUID TO A THICK SAUCY CONSISTANCY

8. 8

   APPLY THE SAUCE ALL OVER THE PORK AND COOK IN A PRE HEATED OVEN FOR 6-8 MINUTES

9. 9

   SLICE THE PORK AND SERVE WITH SOME PLAIN MASHED POTATO

* Per serving · 4 servings · Values may vary.