Black Pork Curry

Black pork curry is Sri Lanka’s most iconic pork recipe, with endless versions varying from family to family.

This traditional recipe uses many ingredients familiar to Sri Lanka, and it is worth finding the correct curry powders and spices to achieve the authentic flavour.

Goraka is a fluted orange fruit unique to Sri Lanka. Its segments are dried, turning black. Goraka adds a sourness to the curry but can be re- placed with 2 tbsp white vinegar if not available.

Ingredients (serves 4)

Pork Marinade:

• Diced pork shoulder, with fat 600g

• Sri Lankan roasted curry powder 4 teaspoons

• Sri Lankan un roasted curry powder 1 teaspoon

• Chilli powder 1 teaspoon

• Salt 2 teaspoons

  
  

  Curry:

• Raw basmati rice 2 tablespoon

• Fresh grated coconut 2 tablespoons

• Coconut oil 2 tablespoons

• Chopped medium white onion x 1

• Chopped garlic 2 tablespoons

• Chopped ginger 1 tablespoon

• Sliced green chilli x 1

• Pandan leaf x 1 inch piece

• Curry leaves x 15

• Fenugreek seeds 1 teaspoon

• Cinnamon stick x 1

• Water 250 ml

• Goraka 4 pieces

• Thick coconut milk 100 ml

  
  

Instructions

1. Place all the items in the pork marinade together. Marinade for at least 3 hours, this may even be left to marinade overnight for up to 12 hours

2. Heat a heavy based pot over a medium heat. Add the raw rice and stir for 5 minutes, as it starts to brown add the coconut and continue to toast together until a nice deep golden brown. Grind to a powder in a blender and set aside

3. Add the coconut oil to the pot. Over a medium-high heat, temper the onion, garlic, chilli and ginger for 5 minutes

4. Add the remaining spices and cook for a further 5 minutes, stirring frequently

5. Add the pork and stir until thoroughly mixed together, continue to cook for five minutes

6. Cover with the water, add the Goraka and bring to a simmer. Cover with a lid and simmer gently for 25-30 minutes until the pork is tender

7. Add the toasted rice mixture, thick coconut milk and simmer for a further 10 minutes

   
   

Chef's notes

Serve with steamed rice. This curry tastes even better after a day or two.

In Sri Lanka, Pork curry is often served with hoppers or string hoppers, a type of pancake made with rice flour