Sri Lankan pork belly curry

Sri Lankan pork belly curry
  • Main
  • easy
  • 2
  • 1 hour 10 minutes, plus overnight marinating time

PT1H10M

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1
The day before you plan to serve, make the roasted curry powder – this will leave you with more than you need for this recipe, but it can be stored in an airtight container. Toast all the ingredients in a dry frying pan for a few minutes until fragrant, then grind into a powder using a pestle and mortar or spice grinder. Store in an airtight container until needed
2
Place the pork in a bowl with a tablespoon of the roasted curry powder and the toasted chilli powder, turmeric, pepper and salt. Mix well and leave to marinate in the fridge overnight
3
To make the pink onion garnish, place the rings of red onion in a small bowl and cover with lime juice and a pinch of salt. Leave to pickle for at least a few hours (or ideally overnight) – they should turn pink
4
The next day, pour the vegetable oil in a saucepan over a medium heat. Add the curry leaves, pandan and cinnamon stick and gently fry for 2 minutes. Add the onion and lemongrass, then fry for another 2 minutes
5
Add the green chillies, garlic and ginger and fry for 2 minutes until fragrant, then add the marinated pork and toss to combine. Continue cooking for 5 minutes
6
Add the tamarind, toasted chilli powder and another 2 tablespoons of the roasted curry powder, cook out for 1 minute, then pour in 125ml of water and lower the heat. Leave to simmer gently for 40 minutes
7
After this time, the pork should be soft and tender and the sauce should be quite dry, clinging to the meat. Add a little more water if it dries out too quickly or the pork needs a little longer to soften. Season to taste with salt
8
To serve, transfer the pork curry to a serving dish (discarding the pandan and lemongrass if desired), then garnish with the pink pickled onions and finely sliced green chilli
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