Sri Lanka Uru Mus Roast (Roast Pork)

Sri Lanka Uru Mus Roast (Roast Pork) Recipe | Authentic Taste of Sri Lanka

Region / culture: Sri Lanka | Servings: 4

Introduction

Sri Lanka Uru Mus Roast, also known as Roast Pork, is a flavorful and aromatic dish that is popular in Sri Lankan cuisine. This dish is made with lean pork marinated in a blend of spices and cooked until tender and juicy. The combination of spices and herbs used in this recipe gives the pork a unique and delicious flavor that is sure to impress your taste buds.

History

Roast Pork has been a traditional dish in Sri Lankan cuisine for many years. It is often served at special occasions and celebrations, as well as during festive seasons. The recipe has been passed down through generations, with each family adding their own twist to the dish. The use of spices and herbs in this recipe reflects the influence of various cultures on Sri Lankan cuisine, making it a truly unique and flavorful dish.

Ingredients

750 g of lean pork
3 cardamom pods
3 cloves
4 black peppercorns
3 garlic cloves
3 slices of ginger
2 onions
2 fresh chilies
50 ml of vinegar
1 tsp of salt
5 cm cinnamon stick
1 tsp of curry powder
50 ml of oil
1 sprig of curry leaves

How to prepare

Wash the pork and place it in a pan. Crush the cardamoms and cloves, and grind the 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. Leave it to marinate for 1 hour. Cover the pan and cook over 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.

Variations

Add coconut milk to the marinade for a creamier texture.
Use pork belly instead of lean pork for a richer and fattier dish.
Add vegetables such as potatoes or carrots to the dish for added nutrition and flavor.

Cooking Tips & Tricks

Make sure to marinate the pork for at least 1 hour to allow the flavors to penetrate the meat.

- Pricking the pork with a fork helps the marinade to seep into the meat, resulting in a more flavorful dish.

- Cooking the pork over medium heat ensures that it cooks evenly and stays tender.

- Garnish the dish with sliced chiles for an extra kick of heat and flavor.

Serving Suggestions

Sri Lanka Uru Mus Roast can be served with steamed rice, roti, or bread. It pairs well with a side of sambal or pickles for added flavor.

Cooking Techniques

Marinate the pork for at least 1 hour to allow the flavors to develop.

- Cook the pork over medium heat to ensure even cooking and tenderness.

- Garnish the dish with sliced chiles for added heat and flavor.

Ingredient Substitutions

Use chicken or beef instead of pork for a different variation of the dish.

- Substitute white vinegar with apple cider vinegar for a slightly different flavor profile.

- Use ground spices instead of whole spices for a quicker and easier preparation.

Make Ahead Tips

Sri Lanka Uru Mus Roast can be marinated ahead of time and stored in the refrigerator for up to 24 hours before cooking. This allows the flavors to develop and penetrate the meat for a more flavorful dish.

Presentation Ideas

Serve Sri Lanka Uru Mus Roast on a platter garnished with sliced chiles and curry leaves for a beautiful and aromatic presentation. Pair it with steamed rice or roti for a complete meal.

Pairing Recommendations

Sri Lanka Uru Mus Roast pairs well with a side of sambal, pickles, or chutney for added flavor. It also goes well with a refreshing salad or vegetable dish.

Storage and Reheating Instructions

Leftover Sri Lanka Uru Mus Roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a microwave-safe container and heat on high for 2-3 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Sri Lanka Uru Mus Roast contains approximately 300 calories.

Carbohydrates

Each serving of Sri Lanka Uru Mus Roast contains approximately 5 grams of carbohydrates.

Fats

Each serving of Sri Lanka Uru Mus Roast contains approximately 15 grams of fats.

Proteins

Each serving of Sri Lanka Uru Mus Roast contains approximately 30 grams of proteins.

Vitamins and minerals

Sri Lanka Uru Mus Roast is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Sri Lanka Uru Mus Roast is a nutritious dish that is high in protein and low in carbohydrates. It is a good source of essential vitamins and minerals, making it a healthy and delicious meal option.

Summary

Sri Lanka Uru Mus Roast is a flavorful and aromatic dish that is popular in Sri Lankan cuisine. This dish is made with lean pork marinated in a blend of spices and cooked until tender and juicy. The combination of spices and herbs used in this recipe gives the pork a unique and delicious flavor that is sure to impress your taste buds. Serve it with steamed rice or roti for a complete and satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day in Sri Lanka, and I was visiting a bustling market in Colombo with my dear friend, Mrs. Fernando. As we weaved through the narrow aisles, the aroma of spices and fresh produce filled the air, enticing us to explore every corner of the market.

Mrs. Fernando, a seasoned cook and a dear friend of mine, had been raving about a particular stall that sold the most delicious Uru Mus Roast (Roast Pork) in the entire city. She insisted that I try it, promising that it would be a culinary experience like no other. Intrigued by her enthusiasm, I followed her through the maze of stalls until we finally arrived at the modest little shop.

The shop was a simple, open-air establishment with a large fire pit in the center, where a skilled chef was busy roasting pieces of succulent pork over an open flame. The sight and smell were enough to make my mouth water, and I knew that I had to learn the secrets behind this delectable dish.

Without hesitation, I approached the chef and struck up a conversation with him. His name was Ravi, and he had been cooking Uru Mus Roast for as long as he could remember. He graciously agreed to share his recipe with me, explaining each step in intricate detail as he continued to tend to the sizzling pork.

The key to a perfect Uru Mus Roast, Ravi told me, was in the marinade. He combined a unique blend of spices, including cinnamon, cardamom, cloves, and curry leaves, with vinegar, soy sauce, and a touch of sugar to create a mouthwatering marinade that would infuse the pork with flavor and tenderness.

As Ravi shared his knowledge with me, I listened intently, taking mental notes of each ingredient and technique. I could sense the passion and pride he had for his craft, and it inspired me to learn as much as I could from him.

After hours of conversation and observation, Ravi finally handed me a handwritten copy of his recipe, written in Sinhalese on a yellowed piece of paper. I thanked him profusely, promising to honor his teachings and carry on the tradition of making Uru Mus Roast with the same love and care that he had shown me.

Back at home, I wasted no time in putting Ravi's recipe to the test. I carefully prepared the marinade, allowing the spices to meld together and create a rich, aromatic sauce. I then marinated the pork for hours, allowing the flavors to seep deep into the meat and tenderize it to perfection.

As the pork roasted in the oven, the tantalizing aroma filled my kitchen, reminding me of the bustling market in Colombo and the kind chef who had shared his recipe with me. When the Uru Mus Roast was finally ready, I took a bite and was transported back to that moment, savoring each mouthful and relishing in the memories that came flooding back.

From that day on, Uru Mus Roast became a staple in my culinary repertoire, a dish that I would prepare for special occasions and gatherings with loved ones. Each time I made it, I would think of Ravi and the day we met in the bustling market, grateful for the gift of his recipe and the bond that had formed between us.

Years passed, and as I grew older, I continued to make Uru Mus Roast, passing down the recipe to my children and grandchildren, who would eagerly watch and learn as I prepared the dish with the same love and care that Ravi had shown me.

And so, the memory of finding this recipe for the first time remains etched in my mind, a reminder of the power of food to bring people together, to create lasting memories, and to honor the traditions and teachings of those who came before us.