Slow Roasted Spicy Pork

    2 hours 55 mins

    Pork is spiced with a dry rub of chilli, cumin, garlic and coriander, then cooked slowly in the oven.

    142 people made this

    Serves: 10 

    • 3 tespoons chilli powder or to taste
    • 1 teaspoon salt
    • 2 1/2 teaspoons ground cumin
    • 2 cloves garlic, crushed
    • small handful chopped fresh coriander
    • freshly ground black pepper to taste
    • 1, 1.25Kg whole pork fillet, trimmed and cut into cubes

    Prep:10min  ›  Cook:2hr  ›  Extra time:45min  ›  Ready in:2hr55min 

    1. Mix together: chilli powder, salt, cumin, garlic, coriander and pepper in a bowl. Coat pork cubes with mixture and set aside for 45 minutes in refrigerator.
    2. Preheat oven to 110 degrees C. Place pork in a baking tray.
    3. Bake in preheated oven for 2 hours, or until edges of pork are crispy.

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    Reviews in English (135)


    I am a pure vegetarian but when I prepared and served this dish to my family yesterday they gave me the thumbs up.  -  10 Jan 2011


    Something else. I slightly altered the recipe by roasting on a hot tawa 6 dry red chillies,1 teasoon pepper corns,6cloves and 1 inch piece cinnamon stick alongwith2 1/2 teaspoons of cumin.I also increased the garlic to 6 cloves and added 10 grams of ginger as well as one large onion also.  -  10 Jan 2011


    We really liked this! Since the cooking method is really the key to this dish, it would have been nice to have more complete instructions on what size pan and how to arrange the meat in it. I think most of us assumed to bake it in a shallow dish arranged in one layer. I more than doubled this recipe (btw, you don't need quite twice the rub - had a little too much) and didn't want to use two dishes, so I baked it in my 8-qt dutch oven. I didn't quite have room to single layer and my pork was pretty snug in there. Turned out perfect in 2 hours! For anyone who has trouble with this dish drying out, try shortening the cooking time and/or snuggling your meat cubes closer in the pan. Thanks so much for the recipe!  -  08 Apr 2008  (Review from Allrecipes US | Canada)