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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.

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)

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

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

Egg Hoppers Recipe

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