Cooked - Sri Lankan Black Pork Curry

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Sri Lankan Black Pork Curry

1.0

1 ½ tbsp Sri Lankan roasted curry powder

¾ tbsp chili powder

1 kg pork shoulder, cut into 2 ½–3 inch pieces

1 tbsp salt

1 tsp turmeric powder

1 tsp jaggery

1 ½ tbsp freshly ground black pepper

½ tbsp coconut vinegar

1 tbsp prepared black curry powder

1 large red onion

1 stalk lemongrass (white part only)

5 garlic cloves

1 inch knob ginger

2 small green chilies

2 sprigs curry leaves

1 tbsp coconut oil

2–3 tbsp coconut oil

Pork fat/lard trimmings (optional)

½ cinnamon stick

2 cloves

2 cardamom pods

2 cups water

1 pandan leaf

1 piece garcinia (goraka)

Fried curry leaves for garnish

Fried julienned ginger for garnish

Roast roasted curry powder and chili powder for 5–7 minutes until almost black. Cool. Use 1 tbsp for marinade and reserve the rest.
Marinate pork with salt, turmeric, jaggery, black pepper, coconut vinegar and 1 tbsp black curry powder. Rest for 1–4 hours.
Blend onion, lemongrass, garlic, ginger, green chilies, curry leaves and coconut oil into a smooth paste.
Heat coconut oil and render lard if using. Add cinnamon, cloves, and cardamom, fry for 30 seconds. Add curry paste and cook for 10 minutes until dark and oil splits.
Add pork and sear for 6–8 minutes, coating well. Add water, remaining black curry powder, pandan and goraka. Simmer for 1.5 hours on low heat until tender and oil separates. Season with salt.
Garnish with fried curry leaves and ginger. Serve with coconut roti or rice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

CuisineSri Lankan

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 37 weeks ago

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