Curry Pork

Pork is widely consumed and loved in Sri Lanka. This is especially true among the Sinhalese. There are many traditional pork curry recepies indigenous to particular areas. Our favorite is the black pork curry with coconut. However, it is difficult to source all the ingredients needed abroad. This recipe is a versatile spicy pork curry which can be eaten with rice, milk rice or bread.

Ingredients

  • Pork (lean cut) – 500g cut into samll cubes
  • Onions – 1 small red onion finely chopped
  • Garlic – 4 cloves minced
  • Ginger – 1 inch piece minced
  • Green chilies – 2 small chopped
  • Curry leaves – 6 leaves
  • Pandan – 2 inch piece bruised
  • Lemongrass – 2 inch piece bruised
  • Cinnamon sticks – 1 inch piece crushed
  • Cardamom – 4 pods crushed
  • Cloves – 4 pods crushed
  • Cumin seeds – 1/2 teaspoon
  • Mustered seeds – 1/2 teaspoon
  • Tamarind juice – 4 tablespoons
  • Salt to taste
  • Roasted curry powder – 2 teaspoons (recepie found here)
  • Raw curry powder – 1 teaspoon (recepie found here)
  • Turmeric powder – 1/4 teaspoon
  • Chilli powder – 1 tablespoon
  • Coriander powder – 1/2 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Black pepper powder – 1/2 teaspoon
  • Vegetable oil – 4 tablespoons

Method

  1. Marinade the pork with salt, tamarind, roasted curry powder, raw curry powder, chilli powder, turmeric, black pepper powder, corriender powder and cumin powder at least for 30 minutes.
  2. Heat the oil in a saucepan, add cumin and mustard seeds.
  3. When the mustard seeds are crackling add cinnamon, cardomom and cloves. Fry on low heat until fragrant.
  4. Add the onions, garlic, ginger, curry leaves, pandan and lemongrass.
  5. Stir-fry until the onions are soft.
  6. Add the pork and stir-fry for about 2 minutes until well coated.
  7. Add water just enough to cover the pork.
  8. Cover and cook for about 30 minutes until the pork is tender.
  9. Remove the cover and cook for an additional 10-15 minutes until the curry thickens.
  10. Adjust salt.
  11. Serve hot with rice, bread, parota or naan.

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