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
- Serves: 4 persons
- 300g pork shoulder, diced
- 300g pork belly, skin and bones removed, diced
- 2tbsp vegetable oil
- 1onion, finely diced
- 7curry leaves
- 2pandan leaves, chopped
- 3cardamom pods
- 1small cinnamon stick
- 1lemongrass stick, gently bruised
- 8green chillies, half finely chopped, half finely sliced to garnish
- 3tbsp chilli powder
- 1tbsp tamarind paste
- 1tbsp roasted curry powder (we used Kolamba's roasted Sri Lankan curry powder)
- 2tbsp coconut vinegar
- 2tbsp roasted curry powder
- 5garlic cloves, finely sliced
- 5cm piece of ginger finely chopped
- 2tsp ground black pepper
- 1tsp ground turmeric
Step 1Put 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.
Step 2Put 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.
Step 3Add 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.
Step 4Remove 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.