Sri Lankan pork belly curry

by Kolamba, Soho
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Ingredients

Spices & Dried Herbs

  • 4 cardamom pods, seeds only
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 4 cloves
  • 1/2 tsp turmeric
  • 1 tsp freshly ground black pepper
  • 1 knob of ginger, 1 inch long, grated
  • 2 tsp freshly ground black pepper
  • 4 green chillies, finely chopped
  • 1 tsp turmeric
  • 1 tsp tamarind pulp, dissolved in water (or 1 tsp tamarind paste)
  • 1 cinnamon stick, 4 inches long
  • 8 curry leaves
  • 1 green chilli, finely sliced into rounds

Store Cupboard

  • 1 tsp basmati rice
  • 1 tsp black peppercorns
  • 1 tsp black mustard seeds
  • 1 tsp salt
  • 1 lemongrass stick, bashed

Salad & Fresh Herbs

  • 1 tsp coriander seeds

Fresh Meat

  • 500g of pork belly, diced into 30g chunks

Fruit & Vegetables

  • 1 1/2 tsp chilli powder, toasted until dark but not burnt
  • 5 garlic cloves, finely chopped
  • 3 tsp chilli powder, toasted until dark but not burnt
  • 1 onion, finely diced
  • 1 red onion, small, sliced into rings
  • 2 limes, juiced

Oils & Vinegars

  • 2 tbsp of vegetable oil

Speciality Ingredients

  • 1 pandan leaf, 4cm long