Oleena Mendonca

• One kg pork meant for roasting in one piece
• Two tablespoon oil
• Two tablespoon ginger-garlic paste
• One tablespoon Sugar or jaggery

For Marinating:

Three teaspoon salt
Two tablespoon vinegar
One teaspoon cumin powder
Half teaspoon turmeric powder
Half teaspoon black peppercorn powder
Half teaspoon clove powder
Half teaspoon cinnamon powder
One and a half teaspoon chilli powder

Poke the Pork with the edge of a sharp knife so the marinade penetrates

Mix the marinating ingredients in a bawl and apply evenly to the meat piece and keep it aside for two to four hours.

In a large heavy bottom pan, heat the oil, and place the pork piece and sauté on high heat till each side is turned brown.

Add 4 cups of  hot water, sugar or jaggery and cover the pan.

Cook on medium fire till the meat is tender and a thick sauce is formed.

Slice the meat and serve with a raw salad or mesh potatoes.

Editor’s Note:

Mrs. Oleena Mendonca’s recipe on Pork Roast is quite easy to prepare for anyone who has an interest in experimenting in different types of dishes. With the Pork Roast a number of derivative dishes can also be prepared. For example, slices of Pork Roast can be used to prepare sandwiches with mustered paste and cabbage or lettuce leaves. Small cut pieces of Pork Roast can be used to prepare mix vegetable salad with mayonnaise or chilly fry with onion and fried potatoes. The leftover gravy can be used to make brown sauce as taste-maker.

Mrs. Benny D’Souza
Editor-Recipe Column