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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Tuesday, February 12, 2008

SPICY ANGLO-INDIAN PORK ROAST

Serves 6 Preparation time; 2 hours

2kg pork (1 whole piece) from the shoulder portion 2 teaspoons pepper powder
4 dried red chillies broken into bits 3 pieces of cinnamon about ½ inch each
1 teaspoon chilly powder ½ teaspoon tumeric powder
2 or 3 onions sliced 1 tablespoon vinegar
1 tablespoon oil
Salt to taste
Wash the pork and rub it well all over with the salt, pepper, chilly powder and tumeric powder. Spread the sliced onions evenly in a fairly large greased baking dish. Lay the chunk of pork on the layer of onions. Sprinkle the broken red chillies and cinnamon over it. Drizzle the oil all over the meat. Shake the dish so that it spreads evenly. Cook in a moderate oven (355 0 ) for about one and a half hours till the meat is soft and brown. (Turn the meat over every half hour so that it browns all over evenly).

Serve with mash potato and Bread or Rice.

The Pork Roast could be prepared using a Pressure cooker instead of baking in an oven.

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