Sri Lankan recipes aren’t usually baked. They are cooked on the hob or over fire. This recipe is one I tried last year at a BBQ in Sri Lanka. I loved it! the chargrilled pork had been marinated for two days and was absolutely delicious.
I’m currently writing a series of quick and easy recipes that can be made without much effort after work. With this recipe, I have used the same marinade recipe as the one I tried in Sri Lanka but baked it instead. It tasted completely different because of the cooking method but was equally as delicious.
You can make the marinade a day early and let the meat marinate in the same pan you bake it in. All you have to do then is place it in your pre-heated oven for an hour and dinner is served.
International & UK Orders
- 6 tablespoons rapeseed oil
- 8 cloves garlic - roughly chopped
- The same amount of ginger - roughly chopped
- 1 onion - roughly chopped
- 3 green chillies - thinly sliced
- 3 tablespoon tomato ketchup
- 1 tablespoon tamarind pulp
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoon coarsely ground black pepper
- 4 tablespoons white wine vinegar
- 2 tablespoons light soy sauce
- Lime wedges to serve
- 8 - 10 pork chops - pounded with a meat mallet
- Place all the ingredients up to the soy sauce in a blend and blend until you have a smooth marinade.
- Place the pork chops in a large roasting tray and cover with the marinade. Be sure to rub the marinade thoroughly into the meat.
- Let marinate for at least one hour or over night.
- When ready to cook, preheat your oven to 200c (400f).
- Place the marinated meat, still covered in the marinade in the oven, covered loosely with foil and cook for 60 minutes.
- Serve over plain white rice with the lime wedges.