Sri Lankan Black Pork Curry

Sri Lankan Black Pork Curry

TIme is the most important ingredient in this one, though it's certainly worth the wait!

(serves 6)

Marinade

• 6 cardamom pods, seeds crushed (only the seeds)
• 4 tsp black pepper
• ½ tsp salt
• ¼ tsp ground cinnamon
• ½ tsp cayenne pepper (optional)
• 4 tsp ground coriander
• 3 tsp ground cumin 
• 2 tsp black mustard seeds
• 3 tsp ground cloves
• 1 tsp fennel seeds
• 3 tsp tamarind paste

Curry

• A handful of curry leaves 
• 1 inch of peeled ginger, minced
• 1 large onion, chopped finely
• 6 garlic cloves, minced
• 2 fresh Jalapeño peppers
• The marinated pork
• 1 tbsp brown sugar
• 1 tbsp lemon juice 
•  Salt to taste

Method

First make the pork marinade by crushing the cardamom pod seeds until well ground up, then add in the other spices and continue to grind until everything is mixed into a powder (we used a pestle and mortar).

In a bowl or container add the tamarind paste, a 1 tbsp oil. Chuck in the diced pork and enough of the spice mix to throughly coat the pork (we like to reserve a little of the spice to top up the curry according to taste, but you can throw all in at this point!).  Leave to marinate for a few hours or even better, overnight.

To make the curry, heat 2 tbsp of oil in a saucepan over a medium heat. When the oil is hot, add the curry leaves, ginger and onion.

Sauté until onions become translucent, then add the garlic and sliced Jalapeño Peppers and continue to cook for another 30 seconds.

Add in the marinaded pork and sugar to the pan and stir to mix well. Add about ½ cup of water and bring this to a boil.

Then lower the heat to medium-low and let it simmer for at least an hour, keep an eye on the curry and add a little extra water if it dries out. When the pork starts falling apart it’s ready to serve – taste and add more salt and some lemon juice, only if needed.

You can serve immediately with the rice of your choice, though it tastes better after it has rested for a little while - even better the next day!