black Pork Curry

Sri Lankan Black Pork Curry | Praba & Sujee's Kitchen

If you are a non-vegetarian, this is another classic Sri Lankan dish that is so delicious. The rich colour and the right balance of spices will take the dish to the next level. When it is simmered further, the taste gets better and better; therefore, when we make this curry, we make a little extra for the next day.

Ingredients - Special spice mix

2 Tbsp coriander seeds

2 Tbsp of raw rice

2 Tbsp peppercorn

1 ½ Tbsp cumin seeds

1 Tbsp fennel seeds

½ Tbsp of fenugreek seeds

1 Tsp musted seeds

2 Tbsp desiccated coconut

6 to 8 cardamoms

4 to 6 cloves

A few curry leaves

A few pieces of pandan leaves (cut into small pieces)

Chopped Lemongrass (about 2 inches)

Cinnamon piece (about 2 inches)

5 Dried whole chillies

Process: Preparing Special Spice Mix

1. Add 2 Tbsp of coriander seeds and let it dry roast under medium to low heat

2. Add 2 Tbsp of raw rice, 1 Tbsp fennel seeds, 4 to 6 cloves and 6 to 8 cardamoms

3. Break a piece of cinnamon (about 2 inches) into small pieces and add to the pan and give a good mix

4. Add lemongrass (about 2 inches), 2 Tbsp of peppercorn and give a good mix

5. Add 1 ½ Tbsp of cumin seeds and keep mixing

6. Add 5 dry whole chillies. it is very important to keep mixing to avoid spices getting burnt by the hot pan

7. Add a few pandan leaves, curry leaves

8. Add 1 Tsp of musted seeds, 2 Tbsp of desiccated or scraped coconut and continue mixing

9. when the musted seeds start to crack and the coconut starts turning brown, keep dry roasting about a minute, off the stove and keep mixing another minute in the pan and spread over a tray to cool down

10. Grind the spice mix using a coffee grinder or mortar and pestle and keep it aside

Ingredients - Rest of the Ingredients

A thumb-size ginger piece

6 cloves of garlic

4 Green chillies

1 big onion or 3 to 4 shallots

Add the above ingredients into a food processor or using mortar and pestle and make a paste. Alternatively, you can chop the above ingredients as fine as possibly can

1 Kg Pork Belly - roughly about an inch size pieces

4 pieces of garcinia

Salt to taste

Process: Cooking Black Pork Curry (refer to my YTC video titled "Sri Lankan Black Pork Curry | Pork Vindaloo| Pork Belly Recipe")

1. Heat up the pan under medium heat and add 2 Tbsp of cooking oil

2. Add the past made using ginger, garlic, onion, and green chillies. Mix well to combine. Fry for about 3 min under low to medium heat

3. Add pork belly and mix until paste evenly coats pork

4. While mixing periodically, cook the pork for about a minute. Then add 1 Tbsp of salt, 1 Tsp of turmeric and mix well

5. With the lid open, continue cooking for about another 2 to 3 min

6. Give it a good mix and continue cooking for about 2 min and add 4 pieces of garcinia

7. Cover the lid and continue cooking under medium to low heat for about 7 min while periodically mixing

8. Now, add the previously prepared spice mix and mix well until the spice mix evenly coats with the pork

9. Cover the lid, cook for about 2 min and give a good mix

10. Add about 6 cups of water or until the pork is completely covered with water. Give a good mix, cover the lid and continue cooking under medium to low heat for about 30 to 40 min or until the meat is tender. It is very important to mix the pork curry periodically to ensure the spice mix is not stuck to the bottom of the pan

11. Once it simmered, taste the dish and adjust salt to your liking

12. The dish is ready to be served with rice, string hoppers, bread, roti, cassava (manioc), etc.

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