Sri Lankan Black Pork Curry
Servings: 4 generous portions
Calories: 509kcal
A fantastic curry with big, bold flavours! A Sri Lankan classic, this is made with Sri Lankan roasted curry powder and tamarind.EASY - This curry is easy to make, but there is a long simmering period to help develop flavor. Do not skip this part.
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Ingredients
- 1.5 lb pork loin chops or shoulder - a pork cut with some fat is preferable for this curry
Marinade
- 4 tsp black pepper whole
- 6 cardamom pods husk removed and seeds crushed.
- 1.5 tsp Sri Lankan Roasted Curry Powder
- ½ tsp sea salt
- ¼ tsp ground cinnamon
- ½ tsp cayenne pepper optional
- 1 tbsp tamarind paste
Curry
- 2 Green chili Sliced. Jalapeno or serrano will work too. Remove the seeds to make the chili mild.
- 1 inch ginger minced
- 3 garlic cloves minced
- ½ medium yellow onion chopped finely
- 1 tbsp tamarind paste or lemon juice (if needed)
- 2-3 bay leaves
- 2 tsp sugar
- More salt to taste
Instructions
- Cut the pork into ½ - 1 inch cubes. If the pork chops have bones you can add those to the curry as well, as they add more flavour.1.5 lb pork
- Crush the cardamom seeds and black pepper in a mortar an pestle. Mix this with the curry powder, salt, cinnamon, cayenne pepper.4 tsp black pepper, 6 cardamom pods, 1.5 tsp Sri Lankan Roasted Curry Powder, ½ tsp sea salt, ¼ tsp ground cinnamon, ½ tsp cayenne pepper
- Add about 2 tbsp of this spice mix, the tamarind paste, and 1 tbsp oil to the cut pork and mix to coat. Leave to marinate for a few hours (up to 8 hours/overnight).1 tbsp tamarind paste
- The remaining spice mix can be stored for another curry or added to this curry when cooking if you need to add more spice.
- The next day, bring the meat to room temperature before cooking.
- Heat 2 tbsp of oil in a saucepan over medium heat. When the oil is hot, add the bay leaves and ginger and onions, and saute till the onions become translucent. Add the garlic and sliced jalapeno peppers and saute for another 30 seconds.1 inch ginger, 3 garlic cloves, ½ medium yellow onion, 2-3 bay leaves, 2 Green chili
- Add the marinated pork and sugar and stir to mix well. Add about ½ cup of water and bring this to a boil.2 tsp sugar
- Lower the heat to medium-low and let it simmer for 1 hour. Check on the curry, and add extra water if it dries out.1 tbsp tamarind paste, More salt to taste
- Taste and add more salt and tamarind paste to taste - only if needed.
- You can serve this curry immediately, but it tastes better after it has rested for a little while. Even better the next day!
Nutrition
Calories: 509kcal | Carbohydrates: 15g | Protein: 30g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 466mg | Potassium: 652mg | Fiber: 3g | Sugar: 7g | Vitamin A: 141IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg