Pork Roast

Pork – 11/4 kg boneless with fat
Onions – two sliced or cut into quarters.
Garlic – 12 pods
Ginger – 1 inch piece
Pepper corns – ½ tea spoon
Cinnamon stick – 2 inch piece
Cloves – 10
Turmeric powder – ½ tea spoon
Sugar – one tea spoon
Kashmiri chillies – 6
Goan Vinegar – ¼ cup
Cooking oil – 3 tablespoons
Salt – to taste

Method
In a grinder, add garlic, ginger, peppercorns, turmeric powder and a pinch of salt and half the vinegar. Grind this into a smooth paste using the remaining vinegar if needed. Set this aside.
Prick the meat with a fork on all sides and season with salt. Now add the ground paste with the sugar and massage this into the meat. Set this aside in the fridge for at least a day. If you are in a hurry keep it standing out for at least one hour.

Remove the marinated meat from the fridge and let it stand outside for an hour and a half. It is important that the meat must come down to room temperature. In a large pan heat the oil. Add the cloves, cinnamon and onions and the marinated meat. Add in any marination juice. Break the red chillies in half and add them to the pot. Cover the pot with a lid and cook for 25 minutes on low flame. Turn the meat over and continue to cook for another 15 minutes. In this time the meat will release its own juices.

Turn the gas off and take the meat out. When it is cool slice the meat into desired pieces. Now return the meat to the pot which will have pan juices and continue to cook for till the pan juice is reduced to a thick sauce.

Serve the meat with the pan juices on it.