Pork and India Joywala, a meat and spicy chutney match made in heaven!
With a sharp pointed knife and in about two dozen or so places spear the meat about 1cm deep.
Rub the India Joywala all over the surface of the meat and season well. Place into the fridge covered for a couple of hours or overnight if possible to allow the flavours to penetrate the meat.
When ready to cook, heat the oven to 180°C and place on the middle shelf for 60 Minutes.
Remove from the oven and check the meat at it's thickest part reads 63°C on a meat thermometer.
Leave to stand for 5 Minutes before slicing. Serve with Sauteed potatoes or mash.
Ingredients
Directions
With a sharp pointed knife and in about two dozen or so places spear the meat about 1cm deep.
Rub the India Joywala all over the surface of the meat and season well. Place into the fridge covered for a couple of hours or overnight if possible to allow the flavours to penetrate the meat.
When ready to cook, heat the oven to 180°C and place on the middle shelf for 60 Minutes.
Remove from the oven and check the meat at it's thickest part reads 63°C on a meat thermometer.
Leave to stand for 5 Minutes before slicing. Serve with Sauteed potatoes or mash.