Sri Lankan Black Pork Curry

Making Sri Lankan Black Pork Curry

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1. Heat the oil and brown the pork in batches for 8 minutes. Remove.

   Mark done Start 8 min timer

2. Add the onions, garlic, ginger, green chillies, curry leaves, pandan, lemongrass and cinnamon and cook for 8 minutes.

   Mark done Start 8 min timer

3. Add the curry powder and chilli powder and cook for 1 minute. Return the pork, add the salt and water, cover and simmer very gently for 70 minutes.

   Mark done Start 1 min timer

4. Add the tamarind, vinegar and sugar, uncover and cook for 20 minutes until the sauce is thick, dark and glossy.

   Mark done Start 20 min timer

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Tips for Making Sri Lankan Black Pork Curry

• Cook slowly; fast cooking makes the pork tough.
• Roast the curry powder a little longer for a darker colour.
• The curry is better the next day.

If You're Missing Something

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What Goes With Sri Lankan Black Pork Curry

• Steamed rice
• Yellow rice
• Pol sambol
• Cucumber salad

Storing & Reheating Sri Lankan Black Pork Curry

Keeps in the fridge for 4 days and freezes for up to 3 months.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.