Pork Curry (ඌරුමස් ව්‍යාංජනය)

While most Western countries enjoy pork, roasted or barbecued, we Sri Lankans enjoy this meat as a spicy curry. Providing justness for the Pork, our traditional curry consists of aromatic Sri Lankan Spices which balances the flavours quite well.

For this recipe, we have used Coconut Milk which provides a creamier texture for the tender meat. The thick gravy can be devoured during any of your main meals while it’s best enjoyed with rice, bread and pittu.

Let’s try it out.

Ingredients

For the Marinade

• 500g Pork (cut into cubes)
• 2 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Tablespoon Vinegar
• 1 Tablespoon Chili Powder
• 5 cloves Garlic (crushed)
• 1 Tablespoon Ginger (crushed)
• 1/2 Teaspoon Turmeric
• 1 Tablespoon Sri Lankan Curry Powder

For Preparing pork

• 3 Tablespoon Oil (Coconut/olive)
• 1 Sprig Curry Leaves
• 4 Small Cardamom pods
• 3 large Cloves
• 1 Tablespoon coriander powder
• 1 Small Cinnamon Stick
• 1 Large Onion (chopped)
• 2 Medium Green chillies (sliced)
• 1 Tablespoon roasted/black curry powder
• 1 Cup Coconut Milk (thick)

Method

• In a large bowl, add the pork, salt, pepper, garlic, ginger, turmeric, vinegar, curry powder and chillie powder and mix well. Let it marinate for about 1/2 hour.
• Heat the oil in a large saucepan in medium heat. When the oil is hot enough, add the curry leaves, Cardamom, clove, Coriander Powder, Cinnamon stick, onion and green chilli in to