date:May 26, 2014
Heat a small fry pan to medium heat. Pour mustard seeds in pan until just start popping. Add the coriander and cumin seeds until just starting to pop. Add salt, chili and turmeric and stir for about 10 seconds.
3. Remove from the heat and pour into a mortar and pestle to cool slightly. Put the ginger beer, brown sugar, garlic, ginger and onion in a deep roasting tray.
4. Place a roasting rack (or metal cake cooler) over the top of ginger beer mix; the base of the pork must not touch the liquid