Sri Lankan black pork curry in a bowl topped with red onions, coconut flakes and green chilli

Sri Lankan black pork curry

Name: Sri Lankan black pork curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300g pork shoulder diced; 300g pork belly skin and bones removed, diced; 2 tbsp vegetable oil; 1 onion finely diced; 7 curry leaves; 2 pandan leaves chopped; 3 cardamom pods; 1 small cinnamon stick; 1 lemongrass stick gently bruised; 1 clove; 8 green chillies half finely chopped, half finely sliced to garnish; 3 tbsp chilli powder; 1 tbsp tamarind paste; 1 tbsp roasted curry powder (we used Kolamba's roasted Sri Lankan curry powder); 2 tbsp coconut vinegar; 2 tbsp roasted curry powder; 5 garlic cloves finely sliced; 5cm piece of ginger finely chopped; 2 tsp ground black pepper; 1 tsp ground turmeric

Eroshan Meewella

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

plus overnight marinating

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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

Freezable

Gluten free

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Make this Sri Lankan black pork curry, then check out our Sri Lankan baked chicken, egg hoppers and more Sri Lankan recipes, plus our insider guide to Sri Lankan food.

Ingredients

Nutrition

300g pork shoulder

diced
300g pork belly

skin and bones removed, diced
2 tbsp vegetable oil
1 onion

finely diced
7 curry leaves
2 pandan leaves

chopped
3 cardamom pods
1 small cinnamon stick
1 lemongrass stick

gently bruised
1 clove
8 green chillies

half finely chopped, half finely sliced to garnish
3 tbsp chilli powder
1 tbsp tamarind paste
1 tbsp roasted curry powder

(we used Kolamba's roasted Sri Lankan curry powder)

Marinade

2 tbsp coconut vinegar
2 tbsp roasted curry powder
5 garlic cloves

finely sliced
5cm piece of ginger

finely chopped
2 tsp ground black pepper
1 tsp ground turmeric

Nutrition: per serving

kcal438
fat28.2g
saturates7.9g
carbs9.7g
sugars4.8g
fibre6.4g
protein33.1g
salt2.1g

Method

step 1

Put 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 2

Put 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 3

Add 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 4

Remove 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.

Check out more Sri Lankan recipes

Authors

Eroshan Meewella

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