Sri Lankan Black Pork Curry

Name: Sri Lankan Black Pork Curry
Prep time: 180 min
Cook time: 45 min
Total time: 225 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tbsp Cumin Seeds (1 tbsp cumin seeds); 1 tbsp Coriander Seed (1 tbsp coriander seeds); 1 tsp Fennel Seed (1 tsp fennel seeds); ½ tsp Fenugreek Seed (1/2 tsp fenugreek seeds); 1 tsp Basmati Rice (1 tsp basmati rice + 2 portions of cooked basmati rice); 5 pieces Dried Red Chili (5 dried red chillies); ½ tbsp Black Peppercorns (1/2 tbsp black peppercorns); ½ tsp Mustard Seeds (1/2 tsp mustard seeds); 3 cloves Cloves (3 cloves); 1 piece Cinnamon Stick (1 cinnamon stick); 3 pieces Cardamom Seeds (3 cardamom pod seeds); 500 g Pork Shoulder (500g pork shoulder or pork belly); 1 tbsp Black Pepper (1 tbsp black pepper); 1 tsp Chili Powder (1 tsp chilli powder); 1 tsp Ground Turmeric (1 tsp turmeric); ½ tsp Table Salt (1/2 tsp salt); 1 tbsp White Wine Vinegar (1 tbsp vinegar); 2 pieces Garlic (2 garlic cloves, finely chopped); 1 piece Green Chili (1 green chilli, sliced in half lengthways); 2 pieces Bay Leaves (2 bay leaves); 1 tsp Granulated Sugar (1 tsp sugar); 1 piece Lemongrass (1 piece lemongrass, bruised (bash the lemongrass down the stalk to release the flavour)); 3 pieces Curry leaves (3 curry leaves); ½ piece Ginger (1/2 inch ginger, finely chopped); 1 piece Yellow Onion (1 onion, diced); 2 tsp Tamarind Paste (2 tsp tamarind paste); 0 pieces Water (water to cover the pork); 2 pieces Lime (2 lime wedges to serve)

Sri Lankan Black Pork Curry - Main Course (Indian)

225 minIndian

Servings2

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Dairy Free
Egg Free

Ingredients

For 2 servings

Cumin Seeds1 tbsp · 1 tbsp cumin seeds
Coriander Seed1 tbsp · 1 tbsp coriander seeds
Fennel Seed1 tsp · 1 tsp fennel seeds
Fenugreek Seed½ tsp · 1/2 tsp fenugreek seeds
Basmati Rice1 tsp · 1 tsp basmati rice + 2 portions of cooked basmati rice
Dried Red Chili5 pieces · 5 dried red chillies
Black Peppercorns½ tbsp · 1/2 tbsp black peppercorns
Mustard Seeds½ tsp · 1/2 tsp mustard seeds
Cloves3 cloves · 3 cloves
Cinnamon Stick1 piece · 1 cinnamon stick
Cardamom Seeds3 pieces · 3 cardamom pod seeds
Pork Shoulder500 g · 500g pork shoulder or pork belly
Black Pepper1 tbsp · 1 tbsp black pepper
Chili Powder1 tsp · 1 tsp chilli powder
Ground Turmeric1 tsp · 1 tsp turmeric
Table Salt½ tsp · 1/2 tsp salt
White Wine Vinegar1 tbsp · 1 tbsp vinegar
Garlic2 pieces · 2 garlic cloves, finely chopped
Green Chili1 piece · 1 green chilli, sliced in half lengthways
Bay Leaves2 pieces · 2 bay leaves
Granulated Sugar1 tsp · 1 tsp sugar
Lemongrass1 piece · 1 piece lemongrass, bruised (bash the lemongrass down the stalk to release the flavour)
Curry leaves3 pieces · 3 curry leaves
Ginger½ piece · 1/2 inch ginger, finely chopped
Yellow Onion1 piece · 1 onion, diced
Tamarind Paste2 tsp · 2 tsp tamarind paste
Water0 pieces · water to cover the pork
Lime2 pieces · 2 lime wedges to serve

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Steps

1Slice 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.
2For 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.
3Grab 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!
4Pour in your marinated pork and fry on high heat for 5 minutes, making sure all sides of your pork are lightly cooked.
5Next, 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.
6This is probably a good time to get your rice on the go!
7After 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!
8When your rice is done and your pork is at a thickness of your liking, serve it up with a wedge of lime and enjoy!