Sri Lankan Pork Belly Curry Recipe

2
1 hour 10 minutes

Ingredients

Roasted curry powder

  • 4 cardamom pods, seeds only
  • 1 tsp basmati rice
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp black mustard seeds
  • 1 tsp fennel seeds
  • 4 cloves

Pork

  • 500g of pork belly, diced into 30g chunks
  • 1 1/2 tsp chilli powder, toasted until dark but not burnt
  • 1/2 tsp turmeric
  • 1 tsp freshly ground black pepper
  • 1 tsp salt

Curry

  • 2 tbsp of vegetable oil
  • 5 garlic cloves, finely chopped
  • 1 knob of ginger, 1 inch long, grated
  • 2 tsp freshly ground black pepper
  • 3 tsp chilli powder, toasted until dark but not burnt
  • 4 green chillies, finely chopped
  • 1 tsp turmeric
  • 1 onion, finely diced
  • 1 tsp tamarind pulp, dissolved in water (or 1 tsp tamarind paste)
  • 1 lemongrass stick, bashed
  • 1 cinnamon stick, 4 inches long
  • 8 curry leaves
  • 1 pandan leaf, 4cm long

To garnish

  • 1 green chilli, finely sliced into rounds
  • 1 red onion, small, sliced into rings
  • 2 limes, juiced

Method

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