Sri Lankan Black Pork Curry

Sri Lankan Black Pork Curry

Ingredients:
• 500g pork (preferably belly or shoulder), cut into chunks
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2-3 green chilies, slit
• 1 cinnamon stick
• 3-4 cloves
• 2-3 cardamom pods
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 tablespoon roasted curry powder (a Sri Lankan curry powder mix)
• 1 teaspoon ground black pepper
• 1 teaspoon ground turmeric
• 2 tablespoons soy sauce
• 1 tablespoon dark brown sugar (for caramelization)
• 2-3 sprigs curry leaves
• 1-2 tablespoons tamarind paste (optional for tanginess)
• 400ml coconut milk
• Salt to taste
• Water as needed
Instructions:
1. Prepare the Pork:
• Cut the pork into bite-sized pieces and set aside.
2. Roast the Spices:
• In a dry pan, lightly roast the fennel seeds, cumin seeds, and cardamom pods until aromatic. Set them aside to cool. Once cool, grind them into a powder.
3. Cook the Pork:
• Heat oil in a large pot or Dutch oven over medium heat. Add the onions and sauté until they turn golden brown.
• Add the garlic, ginger, and green chilies. Stir for a few minutes until fragrant.
• Add the roasted curry powder, black pepper, and turmeric. Stir well and cook for another 2-3 minutes to bring out the flavors.
4. Caramelize the Sugar:
• In the same pot, add the dark brown sugar. Allow it to melt and caramelize slightly, turning a rich brown color.
5. Add Pork and Soy Sauce:
• Add the pork chunks to the pot. Sear the meat on all sides for about 5-7 minutes until it starts to brown.
• Add the soy sauce and stir well.
6. Add Coconut Milk and Simmer:
• Pour in the coconut milk, curry leaves, and tamarind paste (if using). Add enough water to cover the meat.
• Bring the curry to a boil, then reduce the heat and simmer for about 45 minutes, or until the pork is tender and the sauce has thickened.
7. Final Touches:
• Taste and adjust seasoning with salt, sugar, or tamarind to suit your preferences. The curry should have a rich, savory flavor with a slight tang and sweetness.
8. Serve:
• Serve the Sri Lankan black pork curry hot with steamed rice or flatbread (roti, naan).