Sri Lankan black pork curry

Sri Lankan black pork curry

Enjoy this aromatic pork curry with pickled red onion – the sharp, sweet garnish cuts beautifully through the spicy, fatty pork. Serve with rice or a naan
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Put the pork in a large bowl, add all the marinade ingredients plus 1 tsp of salt and toss together. Transfer to the fridge to marinate for 8 hrs or overnight.
  2. Step 2

    Put the oil in a large frying pan over a low-medium heat. Gently fry the onion, curry leaves, pandan leaves, cardamom, cinnamon, lemongrass, clove and the finely chopped green chilies for 5 mins until fragrant and the onions have softened. Add the chilli powder and gently fry for a further 2 mins.
  3. Step 3

    Add the marinated pork and marinade, along with 250ml of water and the tamarind paste. Bring to a brief boil, reduce the heat and cover, cooking for 15 mins over a low heat. Give the pork a good stir, making sure it isn’t sticking to the base of the pan, and cook for a further 10 mins or until the meat is tender. Uncover and cook for another 10 mins. If there is still a lot of gravy, increase the heat to reduce the liquid – the curry should be on the drier side.
  4. Step 4

    Remove from the heat and sprinkle with the roasted curry powder, then keep the lid on for 10 mins to infuse. Serve with the sliced chillies.