Sri Lankan Black Pork Curry

Love food, love cooking. And the joy of sharing the spoils with good friends over a bottle or three.

Black meat curries like this Sri Lankan black pork curry are hugely popular in Sri Lanka.

This delicious black pork curry is delicious served with Basmati rice. Naans or chapatis, samosas and homemade authentic poppadoms are also a very good option.

900g (2 lbs) belly pork, cut into bite sized pieces

subheading: FOR THE MARINADE:

2 tsp red chilli powder* (or to taste)

½ tsp ground turmeric

1 tbsp ground black pepper

70ml (¼ cup) distilled white vinegar

1 tbsp garlic and ginger paste

1 tsp salt

subheading: FOR THE CURRY:

2 tbsp coconut oil or rapeseed (canola) oil

20 fresh or frozen curry leaves

1 x 5cm x 5cm (2” x 2”) pandan leaf (optional)

2 medium red onions, finely chopped

2 tbsp garlic and ginger paste

1 lemongrass stalk, white part only, cut into about 8 pieces

3 tbsp dark roasted curry powder (see page 00) or another good quality curry powder

5 green bird’s eye chillies, slit lengthwise down the middle

1 whole head of garlic, smashed but left in the skins

2 tsp jaggery or light brown sugar

2 tsp tamarind concentrate

Directions at greatcurryrecipes.net

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