Sri Lankan Black Pork Curry

Ingredients

• Pork belly (Part of a mix of pork belly and shoulder; some pieces reserved for rendering the fat.)
• Pork shoulder (Part of a mix of pork belly and shoulder; cut into small bite-sized cubes.)
• Salt (Used to season the pork, in the toasted chili powder, and in the ground paste; amounts not stated.)
• Turmeric (For seasoning the pork; amount not stated.)
• Dark-roasted curry powder (For seasoning the pork; the recipe makes more than needed, and the creator says to save the extra for later. Its component ingredients are not enumerated in the supplied source.)
• Coconut vinegar (For the pork marinade; amount not stated.)
• Chili powder (Toasted with salt, then added to the pork; amount not stated.)
• Ginger (Ground into a paste; amount not stated.)
• Garlic (Ground into a paste; amount not stated.)
• Cinnamon (Ground into a paste; amount not stated.)
• Black peppercorns (Ground into a paste; amount not stated.)
• Coconut oil (Optional alternative to rendering fat from the reserved pork belly; the creator uses pork fat instead to highlight the pork.)
• Curry leaves (Amount not stated.)
• Onion (Amount not stated; added with the ground paste and marinated pork.)
• Pandan leaves (Amount not stated.)
• Lemongrass (One stick, split; amount otherwise not stated.)
• Garcinia (Amount not stated; type not specified in the source.)
• Water (Optional, only if desired; add a little if you want more gravy. The curry is intended to be semi-dry.)

Steps

1. 1

   Cut the pork belly and pork shoulder into small, bite-sized cubes. Separate a few pieces of pork belly to reserve for rendering the fat later.

2. 2

   Season the cubed pork with salt, turmeric, dark-roasted curry powder, and coconut vinegar, then mix well to coat.

3. 3

   Toast chili powder with salt. Stir it into the pork mixture.

4. 4

   Marinate the pork for at least 4 hours, or up to 24 hours for more tender meat.

5. 5

   Grind the ginger, garlic, cinnamon, black peppercorns, and salt together into a paste.

6. 6

   Place the reserved pork belly pieces in a cold pot. Render their fat over low heat.

7. 7

   Add the ground paste, curry leaves, onions, salt, and marinated pork to the pot.

8. 8

   Add the pandan leaves, split lemongrass stick, and garcinia. Mix well.

9. 9

   Cook over low heat for about 1 hour without adding water, allowing the pork to release and cook in its own juices. The finished curry should be semi-dry. Add a little water only if you want more gravy.

Notes

The creator says the dark-roasted curry powder recipe makes more than needed; save the extra for later. The transcript mentions that the spices for this powder should be toasted over low heat while stirring constantly, but does not provide their ingredient list or measurements, so that powder cannot be reconstructed here. Serve with fresh pol (coconut) roti as suggested in the post. No quantities for the curry ingredients are stated in the supplied source.

Nutrition per serving

• main
• Sri Lankan
• pork
• curry
• marinated
• slow-cooked
• semi-dry
• dairy-free