Incredibly Delicious Sri Lankan Black Pork Curry!

Discover the depth of flavor in this traditional Sri Lankan Black Pork Curry. This dish is a celebration of spiced perfection, combining aromatic toasted spices, tamarind's tang, and creamy coconut to encase tender pork ribs in an intensely flavored sauce. Perfect for a special dinner, this curry is both a feast for the senses and a tribute to Sri Lankan culinary artistry.

Ingredients

🥩 1kg pork ribs
🌱 100g tamarind paste
🧈 100g ghee
🧅 1 red onion
🧄 3 garlic cloves
🌿 Thumb-sized piece of ginger
🌶️ 2 bird’s eye chilies
🍃 Handful of fresh curry leaves
🌿 1 stick of cinnamon
✴️ 3 star anise
🍀 2 pandan leaves
🥥 400ml coconut cream
💧 Enough water to cover the ribs
🌶️ Thinly sliced red chili (for garnish)
🌿 2 tbsp coriander seeds
🌱 3 tsp fennel seeds
🌾 3 tsp basmati rice
🌱 2 tsp brown mustard seeds
🌶️ 1 tsp black peppercorns
🍃 5 cardamom pods
🌿 1 cinnamon stick
🌸 4 cloves
🌶️ 1 tbsp chili powder
🍬 Sugar to taste

Instructions

1. Roast Spices:

   • In a dry frying pan, toast 1 cinnamon stick, 3 tsp fennel seeds, 3 tsp basmati rice, 2 tsp brown mustard seeds, 1 tsp black peppercorns, 5 cardamom pods, 4 cloves, and 2 tbsp coriander seeds over medium heat until fragrant and slightly smoky.
   • Transfer to a food processor immediately.

2. Grind Spices:

   • Add 1 tbsp chili powder to the warm spices and grind to a fine powder.

3. Prepare Aromatics:

   • Finely dice the red onion, mince garlic cloves and ginger, and slice bird’s eye chilies.

4. Sauté Onion and Garlic:

   • Heat ghee in your large pan and sauté the onions and garlic until soft and translucent.

5. Add Ginger and Chilies:

   • Stir in minced ginger and sliced chilies with the aromatics.

6. Add Curry Leaves:

   • Fry a handful of curry leaves until aromatic.

7. Add Spice Mix:

   • Combine the ground spices, stirring well. Add water if necessary to avoid burning.

8. Prepare Pork Ribs:

   • Slice between the bones to separate ribs.

9. Combine Pork and Spices:

   • Coat pork ribs well in the spice mix and add whole aromatics – star anise, 1 cinnamon stick, and knotted pandan leaves.

10. Add Tamarind and Coconut:

    • Pour tamarind paste and coconut cream, scraping the pan to incorporate browned bits.

11. Cover with Water:

    • Ensure ribs are submerged in water.

12. Braise in Oven:

    • Cover and cook in a preheated oven for 1.5 hours until the meat is tender.

13. Adjust Seasoning:

    • Remove ribs, sweeten the sauce with sugar to taste, and dissolve well.

14. Temper Curry Leaves:

    • In a small pan, fry curry leaves until crispy for garnish.

15. Serve:

    • Place ribs in a bowl, top with sauce, and garnish with tempered curry leaves and sliced red chilies.

Prep Time: 20-30 minutes
Cook Time: 1.5 hours
Total Time: 2 hours
Servings: Detailed breakdown unavailable
Equipment:

• Frying pan for roasting spices
• Food processor or blender
• Cutting board
• Chef’s knife or cleaver
• Large sauté pan or casserole/Dutch oven
• Wooden stirring spoon or spatula
• Oven mitts
• Tongs
• Small bowl
• Small saucepan
• Serving bowl
• Tasting or serving spoon
• Champagne flute (suggested pairing)
• Champagne bottle ('Pauline' brand, suggested pairing)

Cooking Tips

• Roasting Spices: Constant stirring during roasting enhances flavors without burning.
• Onion Use: Red onions are preferred for their distinct taste.
• Pandan Maximization: Tearing and knotting pandan enhances its aromatic contribution.
• Deglazing: Ensures rich sauce flavor by collecting all flavor bits.
• Balancing Flavor: Add sugar gradually to find the perfect balance for the curry’s tangy and spicy tones.

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Sri Lankan Black Pork Curry