Sri Lanka Uru Mus Miris Badun (Devilled Pork)
Sri Lanka Devilled Pork Recipe | Uru Mus Miris Badun
Introduction
Sri Lanka Uru Mus Miris Badun, also known as Devilled Pork, is a popular and flavorful dish that is sure to tantalize your taste buds. This dish is a perfect combination of tender pork, aromatic spices, and fiery chilies, creating a dish that is both spicy and savory.
History
Devilled Pork is a traditional Sri Lankan dish that has been enjoyed for generations. The dish is believed to have originated in the coastal regions of Sri Lanka, where the abundance of spices and fresh ingredients inspired the creation of this flavorful dish. Over the years, Devilled Pork has become a staple in Sri Lankan cuisine, loved for its bold flavors and fiery kick.
Ingredients
How to prepare
- Wash the pork and cut it into 2 cm cubes. Slice the onion and chiles, crush the garlic, ginger, cardamoms, and cloves. Place the pork in a pan, cover it with water, and add the garlic, ginger, cardamoms, cloves, chile powder, vinegar, turmeric, fenugreek, and salt. Mix everything well. Bring it to a boil, then reduce the heat and simmer until the pork is tender. Add the onion and chile and cook until they become soft. Stir in the chile sauce before serving.
Variations
- Substitute pork with chicken or tofu for a vegetarian option.
- Add vegetables such as bell peppers, carrots, or green beans for added texture and flavor.
Cooking Tips & Tricks
Make sure to cut the pork into evenly sized cubes to ensure even cooking.
- Adjust the amount of chilies and chili sauce according to your spice preference.
- Marinating the pork for a few hours before cooking can help enhance the flavors.
- Be careful when handling chilies, as they can cause irritation to the skin and eyes. Wear gloves if necessary.
Serving Suggestions
Serve Devilled Pork with steamed rice or roti for a complete meal.
- Garnish with fresh cilantro or sliced green onions for added freshness.
Cooking Techniques
Simmering, sautéing, and stir-frying are the main cooking techniques used in this recipe.
Ingredient Substitutions
Use chicken or beef instead of pork for a different variation.
- Substitute chili sauce with hot sauce or sriracha for a different level of heat.
Make Ahead Tips
Marinate the pork in advance and store it in the refrigerator for up to 24 hours before cooking.
Presentation Ideas
Serve Devilled Pork in a decorative serving dish garnished with fresh herbs for an elegant presentation.
Pairing Recommendations
Pair Devilled Pork with a refreshing cucumber salad or a side of pickled vegetables to balance out the heat.
Storage and Reheating Instructions
Store leftover Devilled Pork in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.
Nutrition Information
Calories per serving
250 per serving
Carbohydrates
5g per serving
Fats
15g per serving
Proteins
20g per serving
Vitamins and minerals
This dish is rich in vitamin C, iron, and potassium.
Alergens
This dish contains soy and gluten.
Summary
Devilled Pork is a high-protein dish that is moderate in carbohydrates and fats. It is a good source of vitamins and minerals, making it a nutritious and satisfying meal option.
Summary
Sri Lanka Uru Mus Miris Badun (Devilled Pork) is a delicious and spicy dish that is perfect for those who love bold flavors. With its tender pork, aromatic spices, and fiery chilies, this dish is sure to be a hit at your next meal. Enjoy the flavors of Sri Lanka with this flavorful and satisfying dish!
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Sri Lanka Uru Mus Miris Badun, also known as Devilled Pork. It was many years ago, during my travels through Sri Lanka, that I stumbled upon this unique and delicious dish. I was staying in a small village in the central highlands, where the locals were known for their love of spicy and flavorful cuisine.
One evening, I was invited to a traditional Sri Lankan feast at the home of a local family. As I sat down at the table, I was greeted with an array of mouthwatering dishes, each more tantalizing than the last. But it was the aroma of the Uru Mus Miris Badun that truly captured my attention. The rich and spicy scent filled the room, making my mouth water in anticipation.
I watched as the family matriarch, a kind and gracious woman with a twinkle in her eye, expertly prepared the dish. She moved with a sense of purpose and confidence, adding a pinch of this and a dash of that, all the while humming a traditional tune. I was mesmerized by her skill and technique, and I knew that I had to learn the secret behind this delectable dish.
After the meal, I approached the woman and asked her if she would be willing to share her recipe with me. She smiled warmly and agreed, inviting me into her kitchen the following day. As we worked side by side, she explained the importance of using fresh ingredients and balancing the flavors of sweet, sour, and spicy.
The key to the dish, she told me, was in the marinade. A mixture of soy sauce, vinegar, and a blend of spices, including cinnamon, cardamom, and cloves, gave the pork its rich and complex flavor. She also added a generous amount of crushed red chilies, which gave the dish its signature heat.
As we cooked together, I soaked in every detail, from the way she chopped the vegetables with precision to the way she stirred the pot with gentle yet confident movements. I felt as though I was being initiated into a sacred culinary tradition, one that had been passed down through generations.
After several hours of cooking, the Uru Mus Miris Badun was finally ready. The woman served it alongside fragrant rice and crispy papadum, and we sat down to enjoy the fruits of our labor. The dish was everything I had hoped for and more – tender pieces of pork coated in a sticky, spicy sauce that left a lingering warmth on my tongue.
As I savored each bite, I knew that this recipe would become a cherished part of my cooking repertoire. I thanked the woman profusely for her generosity and vowed to honor her teachings by sharing the dish with my own family and friends.
Since that day, I have made Sri Lanka Uru Mus Miris Badun countless times, each time with a sense of reverence and gratitude for the woman who first taught me its secrets. And while I may never be able to replicate her skill and finesse, I take comfort in knowing that her spirit lives on in every delicious bite.
Categories
| Cardamom Recipes | Chile Pepper Recipes | Clove Recipes | Fenugreek Recipes | Pork Recipes | Red Chile Powder Recipes | Sri Lankan Meat Dishes | Sri Lankan Recipes | Turmeric Recipes |