Ingredients
- 6 black peppercorns
- 5 cardamoms
- 4 garlic (cloves)
- 3 times during that time
- 2 cm cinnamon stick
- 1/2 chilli powder
- 525 gr pork (lean)
- 150 ml water
- 75 ml oil
- 50 ml vinegar
- 50 gr ginger
- 10 gr coriander
- 6 gr turmeric
- 6 gr cumin
- 5 ml mustard
- 3 gr salt
in a pan and add the mustard seeds. Cover with a lid and cook until they pop, then add the pork plus the marinade. Pour in the water, re-cover and bring to the boil. Reduce the heat and simmer for 30 minutes. Take the lid off the pan and simmer until the pork is cooked and tender. Remove the cinnamon stick before serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
