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.
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)
- 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 the pan let it fry for about 2 minutes without letting it burn.
- Add the marinated pork and fry it for about 10 minutes while stirring the mix regularly. Now add the roasted curry powder and stir.
- Now add the coconut milk and give it a good stir and keep cooking for about 10 minutes until the curry turns to a thick gravy. Make sure you stir regularly.
- Once you see that the meat is tender, turn off the heat and serve with steaming Rice or Pittu.