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Black Pork Curry

@cookinglanka
The traditional meal known as "Black Pork Curry," or "Kalupol Pork Curry" in Sri Lanka, is praised for its strong, powerful tastes. Black pepper, turmeric, and cumin are among the fragrant spices used to marinade the pork.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine Sri Lanka
Servings 4

Ingredients
  

  • 900g (2 lbs) belly pork, cut into bite sized pieces

FOR THE MARINADE

  • 2 tsp red chilli powder* (or to taste)

  • ½ tsp ground turmeric

  • 1 tbsp ground black pepper

  • 70ml (1/4 cup) distilled white vinegar

  • 1 tbsp garlic and ginger paste

  • 1 tsp salt

FOR THE CURRY

  • 2 tbsp coconut oil or rapeseed (canola) oil

  • 20 fresh or frozen curry leaves

  • 1 x 5cm x 5cm (2” x 2”) pandan leaf (optional)

  • 2 medium red onions, finely chopped

  • 2 tbsp garlic and ginger paste

  • 1 lemongrass stalk, white part only, cut into about 8 pieces

  • 3 tbsp dark roasted curry powder (see page 00) or another good quality curry powder

  • 5 green bird’s eye chillies, slit lengthwise down the middle

  • 1 whole head of garlic, smashed but left in the skins

  • 2 tsp jaggery or light brown sugar

  • 2 tsp tamarind concentrate

Instructions
 

  • Add the marinade ingredients to a mixing dish with the pork chunks. Using a spoon or your hands, thoroughly mix. When combining by hand, you may want to use plastic gloves due to the chilli powder. After three hours or overnight, cover and let the marinade sit. The longer, the better.
  • In a big saucepan, heat the oil over medium-high heat. Once the oil becomes noticeably heated, add the pandan and curry leaves and let them soak for around 30 seconds.
  • Add the chopped red onions now and cook until soft and transparent, about 5 minutes.
  • Add the ginger and garlic paste, lemongrass, and chilies, and continue to sauté for an additional thirty seconds.
  • Incorporate the black curry powder thoroughly by stirring it in.
  • Pour in the pork that has been marinated and mix until the meat is well covered with the remaining ingredients. After browning the pork for around ten minutes over medium heat, add just enough water to thoroughly cover the meat.
  • Add the sugar, tamarind concentrate, and crushed garlic. Simmer, covered, for half an hour.
  • Take a peek inside after 30 minutes by lifting the lid. Since this is a dry curry, simmer it for a little while longer until the meat is coated in a lovely thick sauce, even if it seems quite saucy.
  • After tasting the curry, adjust the sweetness and sourness by adding additional sugar and tamarind. Finish by taste-testing and adding salt.