Ingredients
2.5 kg fresh pork meat
4-5 pieces star anise
1 sprig fresh rosemary sprig
15 g cinnamon bark
6 pieces red onion
15 cloves garlic cloves
70 g celery
100 g leeks
1 piece carrot medium
12 pieces peppercorn black
60 milliliters worchestershire sauce
60 milliliters hp sauce
30 milliliters tamarind pulp
10 g red chilli powder
100 milliliters red or port wine
50 g salt
Preparation
CLEAN, WASH AND PEEL ALL THE VEGETABLES AND CHOP ROUGHLY.
NOW GRIND ALL THE DRY SPICES EXCEPT STARANISE, CINNAMON STICK AND ROSEMARY. ADD THE CHOPPED VEGETABLES AND MAKE A SMOOTH PASTE WITH TAMARIND PULP, WINE AND SAUCES.
ADJUST SEASONING BY ADDING SALT AS PER TASTE.
MARINATE THE PORK MEAT WITH THE PASTE FOR ATLEAST 10 HOURS
NOW SEAR THE MEAT ON A HOT PLATE OR A HEAVY BOTTOM PAN TILL BROWN.
HEAT UP WATER (ENOUGH TO COVER THE MEAT) IN A STOCK POT AND ADD THE BROWN PORK IN THE BOILING WATER AND COOK OVER MEDIUM FLAME UNTIL SOFT.
NOW TAKE OUT THE COOKED PORK MEAT AND REDUCE THE LIQUID TO A THICK SAUCY CONSISTANCY
APPLY THE SAUCE ALL OVER THE PORK AND COOK IN A PRE HEATED OVEN FOR 6-8 MINUTES
SLICE THE PORK AND SERVE WITH SOME PLAIN MASHED POTATO
