Pork Roast In Wine

Here's one of my Favourite recipe that I just couldn't wait to give it a try.

Pork Roast in Wine

Ingredients:
1½ kg. Pork Shoulder (washed & drained )
For the Marinade:
2 tbsps. Ginger-Garlic paste
1 tbsp. dry Kashmiri Chilli paste (deseeded)
½ tsp. Pepper pwd.
2 inch Cinnamon Sticks
6 Cloves
2 Bay Leaves
1 tsp. Salt or to taste
½ cup homemade wine / Port Wine
2 tbsps. refine oil
Procedure:
In a sufficiently large bowl, combine all the marinade ingredients.
Use a sharp knife to score the top surface of the meat i.e. the fat & skin side of the meat.
Place the whole chunk of pork in the bowl and rub in the marinade. Make sure to get the marinade into the scored slits.
Keep the bowl of meat in the fridge to marinate for 8-12 hours but preferably overnight.
When ready to roast, place the scored side of the meat in a roasting tray.
Pour the remaining marinade on top of the meat.
Roast uncovered in a pre-heated oven at 180C for 2 hours and then reduce the temperature to 150C and roast for another hour.
Let the pork roast stand for about 15 mins. before you slice.