URU MUS ROAST (ROAST PORK)
Regi Dean's Recipes 08/22/99
Pork
 Indra Jayasekera
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Black peppercorns	4
Cardamoms	3
Cloves garlic	3
Cloves	3
Cm rinnamon stick	5
Fresh chillies	2
Ginger	3 sl
-I sprig curry leaves	
-I teaspoon curry powder	
-I teaspoon salt	
Lean pork	750 g
Oil	50 ml
Onions	2
Vinegar	50 ml
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 1 Servings
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