Sri Lankan Black Pork Curry
Course: MainCuisine: Sri LankanDifficulty: Medium
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesCalorieskcal
Cook Mode
Keeps the screen of your device on.
Ingredients
- Marinade
1 kg pork belly (rind on), cut into bite size pieces
1.5 tbsp Sri Lankan unroasted curry powder
3 tbsp Sri Lankan dark roasted curry powder
1 tsp chilli powder, adjust to taste
0.25 tsp turmeric powder
1 tsp salt, adjust to taste
3 tbsp vinegar
2 tbsp coconut oil (alternative: vegetable oil)
- Curry
2 tbsp coconut oil (alternative: vegetable oil)
1 med brown onion, thinly sliced
4 x 5 cm piece pandan leaf (rampa)
2 x 5 cm piece Ceylon cinnamon stick
1 sprig curry leaves
1 x 5 cm piece lemon grass
1 tbsp garlic
1 tbsp ginger
3 small green chillies, sliced
1 cup water
Directions
- Marinade
- Place the pork pieces in a stainless-steel mixing bowl.
- Add Sri Lankan unroasted curry powder.
- Add Sri Lankan dark roasted curry powder.
- Add chilli powder.
- Add turmeric powder.
- Add salt.
- Add vinegar.
- Add coconut oil.
- Mix well until pork is well coated.
- Set aside to marinate for 30 minutes.
- Curry
- Add coconut oil to saucepan.
- Heat oil on medium flame.
- Add onions.
- Add pandan leaves (rampa).
- Add cinnamon stick.
- Add curry leaves.
- Add lemon grass.
- Add garlic.
- Add ginger.
- Add green chillies.
- Fry until onions become translucent.
- Next, add the pork marinade.
- Mix well.
- Add water.
- Cover and simmer on low heat for 30~40 minutes.
- Once cooked, allow to rest for 30 minutes.
- Serve with rice.
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