Sri Lankan Black Pork Curry Recipe

 

Sri Lankan Black Pork Curry Recipe (Kalu Pol Pork Curry)

Ingredients:

• 1 kg pork, cut into bite-sized pieces (preferably with some fat)
• 
  1 large onion, finely sliced
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 3-4 green chilies, slit
• 2 tablespoons roasted curry powder (see below for how to make this)
• 1 tablespoon unroasted curry powder
• 1 tablespoon black pepper powder
• 1 tablespoon chili powder
• 1 tablespoon turmeric powder
• 2 tablespoons vinegar (preferably coconut vinegar)
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1 stick cinnamon
• 2-3 cardamom pods
• 3-4 cloves
• 1 sprig curry leaves
• 1/4 cup thick coconut milk
• 2 tablespoons tamarind pulp
• Salt to taste
• 2 tablespoons oil (coconut oil is preferred)

For Roasted Curry Powder:

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 1 tablespoon raw rice
• 1/2 teaspoon fenugreek seeds
• 5-6 dried red chilies
• 1-inch piece cinnamon
• 3-4 cloves
• 2-3 cardamom pods

Instructions:

Prepare the Roasted Curry Powder:

1. Dry roast all the ingredients listed under "Roasted Curry Powder" in a pan over medium heat until they are fragrant and turn a dark brown color. Be careful not to burn them.
2. Cool and grind the roasted spices into a fine powder using a spice grinder. Store in an airtight container.

Make the Black Pork Curry:

1. Marinate the Pork:

   • In a large bowl, mix the pork pieces with roasted curry powder, unroasted curry powder, black pepper powder, chili powder, turmeric powder, vinegar, and salt.
   • Let the pork marinate for at least 1 hour (preferably overnight) to absorb the flavors.

2. Cook the Pork:

   • Heat oil in a heavy-bottomed pot or clay pot over medium heat.
   • Add mustard seeds and allow them to pop.
   • Add fenugreek seeds, cinnamon, cardamom, cloves, and curry leaves. Sauté until fragrant.
   • Add the sliced onions, green chilies, garlic, and ginger. Cook until the onions are soft and golden brown.
   • Add the marinated pork to the pot and cook, stirring occasionally, until the pork is browned and starts to release its fat.

3. Simmer the Curry:

   • Add the tamarind pulp and a little water (just enough to cover the pork).
   • Bring to a boil, then reduce the heat to low and cover the pot.
   • Let the curry simmer for 1.5 to 2 hours, or until the pork is tender and the gravy has thickened. Stir occasionally and add water if needed.

4. Finish the Curry:

   • Once the pork is tender, add the thick coconut milk.
   • Cook for another 10 minutes on low heat, allowing the flavors to meld and the gravy to thicken further.
   • Taste and adjust seasoning with salt if needed.

5. Serve:

   • Serve hot with steamed rice, pol roti, or Sri Lankan hoppers.

Tips:

• Flavor Enhancer: If you like your curry extra spicy, you can add more black pepper or chili powder according to your taste.
• Resting Time: Like many curries, this dish often tastes even better the next day after the flavors have had time to develop.

Enjoy your Sri Lankan black pork curry!