SRI LANKAN BLACK PORK CURRY
SRI LANKAN BLACK PORK CURRY
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♥️ Black pork curry has such a distinct flavour because the spices are charred, almost burnt before being ground. To get that trademark flavour, make sure that you toast the spices until they are dark, like the colour of light roast coffee
Ingredients
♥️ for the black pork curry powder (enough for two batches)
🌎 50g coriander seeds
🌎 25g cumin
🌎 5g fennel
🌎 ½ cinnamon stick, broken up
🌎 2 cardamom pods
🌎 3 cloves
for the black pork curry
🌎 100ml vegetable oil
🌎 4-5 big onions (approx. 400g), thinly sliced
🌎1½ whole bulbs of garlic, thinly sliced
🌎 4 stalks lemongrass, trimmed and bruised
🌎 3 red chillies, finely sliced
🌎 10 stalks curry leaves
🌎 1 pandan leaf, cut into 1cm strips
🌎 1 cinnamon stick
🌎 1-3 tbsp chilli powder (depending on your spice tolerance)
🌎 ½ tsp ground turmeric
🌎 4 tbsp Sri Lankan unroasted curry powder*
🌎 5 tbsp black pork curry powder
🌎 1.5 kg pork with some fat through it (use a mix of belly and shoulder, or roasting pork) – roughly cut into 1.5cm cubes
🌎½ cup (125ml) water
🌎 ½ cup (125ml) tamarind water (mix 40g tamarind + 150ml water, allow to sit then squeeze and use only the liquid)
Recipe
♥️ Toast the spices for the black pork curry powder in 180C oven until a medium dark brown, approximately 40 minutes to an hour.
♥️ This is the most important step in this dish and what gives this curry it’s trademark name and flavor – aim to get it as dark as you can.
♥️ Remove from oven and grind – the curry powder should be the colour of roasted coffee – if it is not, then roast in the oven on a low heat until it is.
♥️ Reserve 5 tbsp for this recipe and store the rest in an airtight container.
♥️ To make the curry, heat oil in a large heavy bottomed pot, then add onion, garlic, lemongrass and chillies and cook until fragrant, about five minutes.
♥️Add curry leaves, pandan leaf and cinnamon stick and cook for a further two minutes.
♥️ Turn off heat to prevent the spices from burning then add chilli powder, turmeric, unroasted curry powder and 2½ tbsp of the black pork curry powder and mix through.
♥️ Add pork cubes and another 2½ tbsp black pork curry powder and return to cook over medium heat, stirring to combine all ingredients.
♥️ Add the water and tamarind water, stir then cover and cook for 15 minutes. Uncover and cook on low for 45 minutes to an hour, topping up with more water as necessary.
♥️ After an hour, the oil from the pork should have risen to the surface (this will be less obvious if you've used meat with a low fat content). Turn up the heat slightly and cook down until the curry is thick and dark, making sure to stir frequently to prevent burning.
♥️ Sri Lankan unroasted curry powder is usually available at South Asian grocers. If you are having trouble finding it, you can make your own using by lightly toasting then grinding these whole spices
♥️ To make the curry, heat oil in a large heavy bottomed pot, then add onion, garlic, lemongrass and chillies and cook until fragrant, about five minutes.
♥️Add curry leaves, pandan leaf and cinnamon stick and cook for a further two minutes.
♥️ Turn off heat to prevent the spices from burning then add chilli powder, turmeric, unroasted curry powder and 2½ tbsp of the black pork curry powder and mix through.
♥️ Add pork cubes and another 2½ tbsp black pork curry powder and return to cook over medium heat, stirring to combine all ingredients.
♥️ Add the water and tamarind water, stir then cover and cook for 15 minutes. Uncover and cook on low for 45 minutes to an hour, topping up with more water as necessary.
♥️ After an hour, the oil from the pork should have risen to the surface (this will be less obvious if you've used meat with a low fat content). Turn up the heat slightly and cook down until the curry is thick and dark, making sure to stir frequently to prevent burning.
Tips
♥️ Sri Lankan unroasted curry powder is usually available at South Asian grocers. If you are having trouble finding it, you can make your own using by lightly toasting then grinding these whole spices
♥️ 6 tbsp coriander
♥️ 2 tbsp cumin
♥️ 1 tsp fennel
♥️ 1 tsp mustard seeds
♥️ 1 x 5cm cinnamon stick
♥️ 4 cloves
♥️ 4 cardamom pods
♥️ 10 dried curry leaves
♥️ 1 tsp black peppercorns.
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