East Indian Pork Roast#MultiCookerMonday

This is a traditional East Indian way of making Pork Roast. This is made in large quantities all our functions and feast. A must dish on our dining table. You can serve this as a starter or appetizer. It's delicious, soft and succulent, cooked to perfection. I am sure if make this you will love it.

Ingredients

1½ kg Pork

4 Lemons Juice

1 Teaspoon Heaped Garam Masala Powder

2 Inch Stick Cinnamon

10 - 12 Kashmiri Red Chillies - break into two

15 Black Peppercorns

2 Teaspoons Level Sea Salt or to taste

7 Cloves

1 Brown Cardamon / Badi Elachie

1 Tablespoon Heaped Ginger Garlic Paste

Method

Wash the pork and keep it aside to dry or pat dry it with a a kitchen towel. In a big bowl add all the ingredients and mix it well. Apply this to the pork and fork it so that the spices get inside it.

Cover with cling wrap salt and let it sit in the fridge over night or for two or more days. Taking care that you turn the sides once a day.

Next day tie the meat with a clean string (this ensures that the meat & the fat remain intact).

Take a heavy bottom pan, kadai. I used a pressure pan and place the place the marinated pork and keep tossing it to get a a brown coat on high flame. Then add a cup of water and all of the marinade, close the pressure cooker.

Place it on high flame and take one whistle then reduce the flame to low and cook it for 12 to 15 minutes or till done.

When the steam subsides then open the cooker. If there is any water or stock place it again on medium high flame and dry out any water, turning the meat sides often.

Let it cool completely, place this in the refrigerator overnight. Cut the strings and slice it ( if you chill this then it slices well and you will get even slices).

Have it as a side dish or in sandwiches or burger or serve this as an appetizer. Enjoy this delicious East Indian Pork Roast.