Sri Lankan Black Pork Curry

Name: Sri Lankan Black Pork Curry
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian
Ingredients: 900g (2 lbs) belly pork, cut into bite sized pieces; 2 tsp red chilli powder* (or to taste); ½ tsp ground turmeric; 1 tbsp ground black pepper; 70ml (1/4 cup) distilled white vinegar; 1 tbsp garlic and ginger paste; 1 tsp salt; 2 tbsp coconut oil or rapeseed (canola) oil; 20 fresh or frozen curry leaves; 1 x 5cm x 5cm (2” x 2”) pandan leaf (optional); 2 medium red onions, finely chopped; 2 tbsp garlic and ginger paste; 1 lemongrass stalk, white part only, cut into about 8 pieces; 3 tbsp dark roasted curry powder (see page 00) or another good quality curry powder; 5 green bird’s eye chillies, slit lengthwise down the middle; 1 whole head of garlic, smashed but left in the skins; 2 tsp jaggery or light brown sugar; 2 tsp tamarind concentrate