Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

April 13, 2010


2kg pork (1 whole piece) from the shoulder portion 2 teaspoons pepper powder 4 dried red chillies broken into bits […]
2kg pork (1 whole piece) from the shoulder portion
2 teaspoons pepper powder
4 dried red chillies broken into bits
3 pieces of cinnamon about ½ inch each
1 teaspoon chilly powder
½ teaspoon turmeric powder
2 or 3 onions sliced 1 tablespoon vinegar
1 tablespoon oil
Salt to taste
Wash the pork and rub it well all over with the salt, pepper, chilly powder and turmeric powder. Spread the sliced onions evenly in a fairly large greased baking dish. Lay the chunk of pork on the layer of onions. Sprinkle the broken red chillies and cinnamon over it. Drizzle the oil all over the meat. Shake the dish so that it spreads evenly. Cook in a moderate oven (355 0 ) for about one and a half hours till the meat is soft and brown. (Turn the meat over every half hour so that it browns all over evenly).
Cut the pork into slices and arrange on a platter. Serve with mash potato, steamed vegetables, dinner rolls and Anglo-indian Mustard Sauce.
The Pork Roast could be prepared using a Pressure cooker instead of baking in an oven.

This sauce can be used as a spread for sandwiches by mixing it with shredded meat, vegetables, mayonnaise etc. It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.
This sauce was an integral sauce on every Anglo-Indian table during the Christmas Season

50 grams ordinary black or brown mustard
10 grams white mustard
1 teaspoon chillie powder
2 teaspoons garlic paste
2 tablespoons sugar
Salt to taste
A small piece of Drumstick Bark
1 cup white vinegar
Grind all the above to a smooth paste. Add a little more vinegar to make the paste into a sauce like consistency. Refrigerate and use when required.
Note: In case the drumstick bark is not available substitute with a stick of cinnamon.
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Article written by Bridget White-Kumar
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