Pork is a widely popular food across the globe and is prepared differently in each region, which gives it a unique flavour profile. In Europe, pork is often fried, which gives it a crispy texture and a savoury taste. In Far East Asian countries, such as China and Japan, pork is fried chiefly or stewed, which creates a tender and juicy meat. However, in South Asian countries, such as Sri Lanka, pork is prepared as a curry dish, which infuses it with a rich and aromatic flavour.
Sri Lankans add chillies and black pepper to make the pork curry hot and spicy. Some people believe that consuming undercooked pork can lead to diarrhoea, but this is not a widely accepted fact. However, consuming too much oil can indeed cause indigestion.
Below is a recipe for Sri Lankan pork curry, which is not commonly prepared in Sri Lankan households. The sight and aroma of this red-oiled pork curry will make your mouth water. The broth is even more delicious when the oily skin part is included, which provides a unique texture to the dish. The flavour of the coconut pieces added to it is indescribable, which adds a sweet and refreshing taste to the curry.
If you get a chance to try this pork curry made with Sri Lankan herbs, you are truly lucky. Sri Lankans usually serve this curry with rice, bread, and roti, which adds a complementary flavour and texture to the dish.
Even if you do not like hot and spicy food, as a European, you should try this delicious pork curry at least once. You will experience a unique taste that you have never had before. The dish can also be prepared with fewer chillies if you prefer a milder version.
Ingredients
1 kg of pork
Half a teaspoon of black pepper
A teaspoon of salt
One teaspoon of lime juice
One-fourth cup of vinegar
About 12 roasted and crushed red chillies
Ten crushed cardamom pods
Seven crushed cloves
Two curry leaves spring
4 Indian tamarinds
Four pieces of ground garlic
A piece of ginger about two inches
Two tablespoons of coconut oil
One-fourth cup of shredded coconut
For the curry paste
Two tablespoons of coriander seeds
Half a tablespoon of cumin
Three-quarters of a tablespoon of fenugreek
Half a tablespoon of black pepper
A few pieces of cinnamon
How to make
Cut the pork into pieces and wash it thoroughly under running water. It is recommended that you get the fatty skin part when purchasing pork. This will add more flavour to the dish.
Mix salt, black pepper, lime juice, and vinegar to prepare the meat. Apply the mixture to the meat and let it marinate for about an hour. This will allow the flavours to blend and penetrate the meat.
Next, prepare the curry paste. Fry all the ingredients for the curry paste in a pan until they are fragrant and golden brown. Once done, grind the curry paste until it is crumbly.
Crush the cardamom and cloves to release their aroma and flavour. Grind the dry chilli pods into small pieces and the garlic and ginger into a paste.
Add the curry paste to the seasoned meat and mix it with vinegar. Let it marinate for another hour or two. The longer it marinates, the better the taste.
To cook the curry, place a pan on the stove and heat about two tablespoons of oil. Once the oil is hot, add the curry leaves and fry them well until they are crisp and fragrant.
Next, add the meat to the pan and cook on high heat for about 8 minutes. This will seal in the flavours and juices of the meat.
Once the meat is cooked, add the coconut milk, coconut pieces, and Indian tamarind pieces to the pan. Cook on low heat for about 40 minutes. This will allow all the flavours to blend and the sauce to thicken.
When the curry becomes thick and oily, remove it from the heat. You have now made a delicious pork curry that is sure to impress your family and friends.
