Black Pork Curry
Black Pork Curry
This spicy curry gets it’s name from the dark color of the Sri Lankan curry powder and the black peppercorns that gives it it’s heat. Cubes of pork shoulder are marinated in the curry powder and black peppercorns, then simmered with onions, ginger, garlic, and jalapeños for an hour until tender. The sugar and tamarind gives the curry a tangy sweetness that makes this the perfect comfort food. Serve the black pork curry with steamed basmati rice.
Servings: 4
Equipment
- Spice grinder
Ingredients
- 2 lbs pork shoulder cut into 1 1/2” cubes
Pork Marinade
- 1 tbsp black peppercorns
- 6 green cardamom pods seeded
- 1 tsp Sri Lankan curry powder
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1 tbsp tamarind concentrate
Curry
- 3 tbsp vegetable oil
- 1/2 medium onion finely chopped
- 1” ginger minced
- 3 bay leaves
- 2 jalapeños thinly sliced
- 4 garlic cloves minced
- 1 tbsp sugar
- 1/2 cup water
- salt to taste
- 1 tbsp lemon juice
Instructions
- Grind the whole spices in a spice grinder.
- Marinate the pork with all of the spices and tamarind concentrate for at least 8 hours, preferably overnight.
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the onions, ginger, and bay leaves for 7-8 minutes.
- Add in the garlic and jalapeños. Sauté for 30 seconds.
- Add in the marinated pork and sugar. Sauté for 10 minutes.
- Pour in a 1/2 cup of water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 1 hour. Season with salt and squeeze in the lemon juice.
Sri Lankan Roasted Curry Powder
Sri Lankan roasted curry powder is the base of so many Sri Lankan curries. It is specifically used in curries that contain proteins like beef, pork, lamb, and chicken. It can also used in vegetarian curries. If you want to use the curry powder for fish and seafood, don’t toast any of the spices. Dry toasted spices are too strong for aquatic protein and will overpower the flavor.
Equipment
- Spice grinder
Ingredients
- 4 tbsp coriander seeds
- 3 tbsp cumin seeds
- 2 tbsp black peppercorns
- 2 tbsp basmati rice
- 1 tbsp black mustard seeds
- 3 tsp whole cloves
- 2 tsp green cardamom seeds
- 1 tsp fennel seeds
Instructions
- Dry toast the rice in a nonstick pan over medium heat for 3 minutes.
- Add in the rest of the ingredients. Toast for 5 minutes; continuously moving the pan to keep the spices from burning. Let cool completely.
- Grind to a powder in a spice grinder.
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