Pork Roast - Chrysl

Recipe by Chrysl Castelino

Ingredients:
1 kg pork (preferably boneless)
4 large onions (cut into cubes & separate the petals)
4-5 spring onions (leaves cut diagonally & the bulb roughly chopped)
2 inch ginger (cut into julienne)
2 whole pods of garlic (cut into julienne)
3-4 star anise
2 tbsp tomato ketchup
1 tbsp soya sauce
2 tbsp Schezwan sauce
1 tsp chilli powder
2 tbsp oil

For marination
2 dry red chillies (byadgi)
1/2 tsp haldi powder
1/2 tsp salt
1 tbsp vinegar
1 inch ginger (crushed with skin)
3-4 cloves of garlic (crushed)
1 inch cinnamon
3-4 cloves
5-6 pepper corns

Steps:
  1. Wash the pork well and cut into big chunks.
  2. Marinate with all the marination ingredients for at least and hour.

  3. Add 1/2 cup water and pressure cook till the meat is tender. Do not over cook. (see notes)
  4. Cool the meat, slice it and keep it aside.
  5. Remove all the spices from the stock and reduce the stock from the cooked meat to half the quantity and keep it aside.

  6. In a large non stick vessel, heat oil. Add the star anise, ginger, garlic and half the onions. Fry on high flame for 3-4 minutes.
  7. Add the sliced pork and fry for about 10 minutes.

  8. Meanwhile, in a bowl, add the ketchup, soya sauce, schezwan sauce, and chilli powder. Mix well to form a thick paste.
  9. Add the paste to the pork and mix well.
  10. Add the reduced stock and boil. Once the sauce starts to thicken, add the rest of the onions. Adjust salt and spice now, if needed.
  11. After the entire sauce has thickened and coated the meat well, add the spring onions.
  12. ENJOY!

Notes:
After 1 whistle, cook on low flame for 15 minutes, wait for 1 more whistle and turn the gas off. Open the cooker and check; if the meat is still a bit raw, cook for 5 minutes more.

The sauces already contain salt, so adjust salt accordingly. I only add salt once when marinating.