This Uru Mus Roast is a fragrant and tender dish that marries lean pork with a bold blend of cardamom, cloves, and black peppercorns. The meat is slow-cooked until succulent, then finished with a quick stir-fry of curry leaves and onions to build deep layers of flavor. The addition of vinegar provides a bright, tangy contrast to the rich spices, making it a truly satisfying meal. Perfect for family dinners or special gatherings, this recipe brings the warmth of Sri Lankan home cooking to your table. It&# 226;ÂÂs hearty, aromatic, and packed with savory goodness that pairs beautifully with rice or flatbread.
Uru Mus Roast (Roast Pork
Description
This Uru Mus Roast is a fragrant and tender dish that marries lean pork with a bold blend of cardamom, cloves, and black peppercorns. The meat is slow-cooked until succulent, then finished with a quick stir-fry of curry leaves and onions to build deep layers of flavor. The addition of vinegar provides a bright, tangy contrast to the rich spices, making it a truly satisfying meal. Perfect for family dinners or special gatherings, this recipe brings the warmth of Sri Lankan home cooking to your table. It&# 226;ÂÂs hearty, aromatic, and packed with savory goodness that pairs beautifully with rice or flatbread.Ingredients
Directions
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Wash the pork thoroughly and pat dry with paper towels.
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Prick the pork all over with a fork to help the marinade penetrate.
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Crush the cardamoms and cloves lightly to release their oils.
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Grind the peppercorns, garlic, and ginger together into a coarse paste.
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Slice the onions and chillies.
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Place the pork in a pan or bowl.
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Add the crushed cardamoms, cloves, ground spice paste, vinegar, salt, pepper, cinnamon stick, and curry powder.
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Mix well to coat the meat evenly and let it marinate for 1 hour.
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Cover the pan and cook over medium heat, adding a little water if needed, until the pork is tender.
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Remove the pork and transfer it along with the cooking liquid (gravy) to a serving bowl.
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Heat oil in the same pan over medium heat.
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Stir fry the curry leaves and sliced onions for 2-3 minutes until softened and fragrant.
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Return the pork and gravy to the pan.
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Cook for a few minutes to combine flavors, ensuring the meat is heated through.
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Discard the cinnamon stick.
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Slice the meat and garnish with sliced fresh chillies before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 955.1kcal
- % Daily Value *
- Total Fat 29.6g46%
- Saturated Fat 10.0g50%
- Cholesterol 150.0mg50%
- Sodium 176.3mg8%
- Total Carbohydrate 74.9g25%
- Dietary Fiber 26.0g104%
- Sugars 5.0g
- Protein 65.4g131%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is adapted from "A Taste of Sri Lanka" by Indra Jayasekera.
For best results, use a cut of pork with some fat content, such as shoulder or belly, to keep the meat moist during the long cooking process.
Ensure the pork is cooked to a safe internal temperature of 145ðF (63ðC) followed by a three-minute rest, or higher if preferred for tenderness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to refresh the sauce.
Adjust the amount of fresh chillies based on your preferred heat level. Remove seeds for a milder flavor.
