Pork Curry

A family friend was telling me about some stinky pig meat in their freezer, left over from an old wild boar they'd shot up the hill a few weeks back. It made me drool for my granny's pork curry. For this classic Sri Lankan recipe, you will need to acquire or make some Sri Lankan dark roasted curry powder. Here's a good guide: https://www.theflavorbender.com/sri-lankan-roasted-curry-powder/

Makes 10 servings.

Previous-night preparation

Trim fat off pork and chop into 1cm cubes. Cut off and keep any bones. Grind cardamon seeds and black pepper. Mix into a marinade with tamarind paste, dark roasted curry powder, cinnamon powder, cayenne and salt. Rub into pork, including any bones. Cover and refridgerate 8 hours / overnight (ideally) or as long as you have time for.

1.5 kg pork e.g shoulder
6 pods cardamon husks removed
4 tsp peppercorns
3 tsp tamarind paste
1 tsp dark roasted curry powder heaped
0.25 tsp cinnamon ground
0.5 tsp cayenne
0.5 tsp salt
To cook
0.5 onions finely chopped
3 bayleaves
7 g ginger root peeled & minced
2 chilli peppers sliced
3 cloves garlic minced
1 Tbsp brown sugar
0.5 cups water

Bring marinated pork to room temperature. Heat oil in a large pan. Saute onions, bay leaves, ginger until onions translucent. Add chillies and garlic and fry another 30 secs. Add pork, sugar and stir well to combine. Add water and bring to boil. Lower heat and simmer for an hour or more until pork tender. Season with more salt and optional lemon. Serve with rice and other curries.


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