Sri Lankan Black Pork Curry

Name: Sri Lankan Black Pork Curry
Prep time: 3 h
Cook time: 45 min
Total time: 3 h 45 min
Cuisine: Indian
Ingredients: 1 tbsp cumin seeds; 1 tbsp coriander seeds; 1 tsp fennel seeds; 1/2 tsp fenugreek seeds; 1 tsp basmati rice; 5 dried red chillies; 1/2 tbsp black peppercorns; 1/2 tsp mustard seeds; 3 cloves; 1 cinnamon stick; 3 cardamom pod seeds; 500g pork shoulder or pork belly; 1 tbsp black pepper; 1 tsp chilli powder; 1 tsp turmeric; 1/2 tsp salt; 1 tbsp vinegar; 2 garlic cloves, finely chopped; 1 green chilli, sliced in half lengthways; 2 bay leaves; 1 tsp sugar; 1 piece lemongrass, bruised (bash the lemongrass down the stalk to release the flavour); 3 curry leaves; 1/2 inch ginger, finely chopped; 1 onion, diced; 2 tsp tamarind paste; water to cover the pork; 2 portions of cooked basmati rice; 2 lime wedges to serve

8 steps

Prep:3hCook:45min

This Sri Lankan Black Pork Curry is thick, spicy, and delicious!

Updated at: Thu, 21 Nov 2024 12:25:51 GMT

Ingredients

2 servings

1 Tbspcumin seeds

1 Tbspcoriander seeds

1 tspfennel seeds

½ tspfenugreek seeds

1 tspbasmati rice

5dried red chillies

½ Tbspblack peppercorns

½ tspmustard seeds

500gpork shoulder

or pork belly

1 Tbspblack pepper

1 tspchilli powder

1 tspturmeric

½ tspsalt

1 Tbspvinegar

2garlic cloves

finely chopped

1green chilli

sliced in half lengthways

2bay leaves

1 tspsugar

1 piecelemongrass

bruised, bash the lemongrass down the stalk to release the flavour

0.5 inchginger

2 tsptamarind paste

water

to cover the pork

2 portionsbasmati rice

cooked

2lime wedges

to serve

Instructions

Step 1

Slice your pork into 1/2 inch cubes. Place in a bowl with the black pepper, chilli powder, turmeric, salt, vinegar, and garlic. Mix thoroughly with a spoon and then cover and leave in the fridge to marinate for a few hours or overnight.

Step 2

For the dark roasted curry powder, add all of your spices into a frying pan and place it on medium-low heat. Continuously stir the spices to avoid them burning. Fry the spices for 5-10 minutes or until they begin to turn a dark colour. Remove from the heat and place them in a pestle and mortar, or spice blender. Blend until a smooth spice mix has formed and then set it aside. If you don't have some of the spices in "whole" forms but in "grounded" forms, then roast the whole spices first and add in the ground forms afterwards, in the pestle and mortar.

Step 3

Grab yourself a pot, place it on medium heat, and add 1 tbsp of vegetable oil. Transfer in your dark roasted spice mix, green chilli, bay leaves, sugar, lemongrass, curry leaves, garlic, ginger, and onion. Fry for a few minutes and stir until well combined. The smells in your kitchen should be incredible right now!

Step 4

Pour in your marinated pork and fry on high heat for 5 minutes, making sure all sides of your pork are lightly cooked.

Step 5

Next, add in your salt, and tamarind paste, and cover the pork with water (around 400ml). Place a lid on your pot, bring to a boil, and then leave to simmer for 30 minutes.

Step 6

This is probably a good time to get your rice on the go!

Step 7

After your pork has been gently bubbling away for 30 minutes, remove the lid and leave the curry sauce to reduce until you have a thick porky, dark-looking curry. Season to taste!

Step 8

When your rice is done and your pork is at a thickness of your liking, serve it up with a wedge of lime and enjoy!

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