---------> source <---------
           "A taste of Sri Lanka"
           By Indra Jayasekera
-------------------------URU MUS ROAST (ROAST PORK-------------------------
    750 g  Pork, lean

      3    Cardamom

      3    Clove

      4    Pepper, blackcorns

      3    Garlic cloves

      3 sl Ginger

      2    Onion

      2    Chile, fresh

     50 ml Vinegar

      1 ts Salt

      5 cg Cinnamon stick

      1 ts Curry powder

     50 ml Oil

      1    Curry leaf sprigs

  ===========================> Directions <========================
  Wash  the  pork  and  place  in  a  pan.  Crush  the cardamoms and cloves
  and grind peppercorns, garlic and ginger. Slice the onions and chiles.
  Prick the pork all over with a fork, then add the cardamoms, cloves,
  garlic, ginger, vinegar, salt, pepper, cinnamon stick and curry powder and
  leave to marinate for 1 hour. Cover the pan and cook over a medium heat
  until the pork is tender. Remove the pork and gravy to a bowl. Heat the oil
  and stir fry the curry leaves and onion for 2-3 minutes. Place the meat
  back into the pan together with the gravy and cook for a few minutes
  Discard the cinnamon stick, then slice the meat and garnish with sliced
  chiles.
  ISBN #962 224 010 0