Pot Roasted Pork

• 2.5 kg fresh pork meat
• 4-5 pieces star anise
• 1 sprig fresh rosemary sprig
• 15 g cinnamon bark
• 6 pieces red onion
• 15 cloves garlic cloves
• 70 g celery
• 100 g leeks
• 1 piece carrot medium
• 12 pieces peppercorn black
• 60 milliliters worchestershire sauce
• 60 milliliters hp sauce
• 30 milliliters tamarind pulp
• 10 g red chilli powder
• 100 milliliters red or port wine
• 50 g salt

1. CLEAN, WASH AND PEEL ALL THE VEGETABLES AND CHOP ROUGHLY.
2. NOW GRIND ALL THE DRY SPICES EXCEPT STARANISE, CINNAMON STICK AND ROSEMARY. ADD THE CHOPPED VEGETABLES AND MAKE A SMOOTH PASTE WITH TAMARIND PULP, WINE AND SAUCES.
3. ADJUST SEASONING BY ADDING SALT AS PER TASTE.
4. MARINATE THE PORK MEAT WITH THE PASTE FOR ATLEAST 10 HOURS
5. NOW SEAR THE MEAT ON A HOT PLATE OR A HEAVY BOTTOM PAN TILL BROWN.
6. HEAT UP WATER (ENOUGH TO COVER THE MEAT) IN A STOCK POT AND ADD THE BROWN PORK IN THE BOILING WATER AND COOK OVER MEDIUM FLAME UNTIL SOFT.
7. NOW TAKE OUT THE COOKED PORK MEAT AND REDUCE THE LIQUID TO A THICK SAUCY CONSISTANCY
8. APPLY THE SAUCE ALL OVER THE PORK AND COOK IN A PRE HEATED OVEN FOR 6-8 MINUTES
9. SLICE THE PORK AND SERVE WITH SOME PLAIN MASHED POTATO

pork meat, anise, rosemary, cinnamon bark, red onion, garlic, celery, leeks, carrot, peppercorn black, worchestershire sauce, milliliters, tamarind pulp, red chilli, milliliters, salt

Taken from www.epicurious.com/recipes/member/views/pot-roasted-pork-5b6dc202b8b7d45ca9529e16 (may not work)