Black Pepper Pork Curry
Key Ingredients
This traditional Sri Lankan curry is thought to have originated in Northwestern Coastal areas in Sri Lanka. As a staple dish in Christmas parties and weddings because of its taste and simplicity there are even stories about people writing off their land to the person who makes a good black pepper pork curry. Here is the simple recipe from our grandma to create such a magnificent dish which you enjoy with some white rice or even as sandwich filling.
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Cook Time
30 mins
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Preparation Time
40 mins
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Difficulty
Intermediate
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Serves
2 people
Ingredients
- 500 g pork loin chops or shoulder – a pork cut with some fat is preferable for this curry.
- 4 teaspoons of black pepper powder
- 6 cardamom pods seeds crushed (only the seeds)
- 1 heaped tablespoon of Sri Lankan Curry Powder
- ¼ tsp ground cinnamon
- 1 tablespoon of minced/grated ginger
- 1 tablespoon of stone ground mustard
- 4 garlic cloves minced.
- ½ medium onion chopped finely
- Salt to taste
- Ceyloni Virgin Coconut Oil
- 2 tablespoons of Vinegar 2 ( You can use any type of vinegar but one without immensely powerful sour taste)
- ½ Cup of Coconut milk
- Water as needed(1 Cup = 240 ml)
Directions
- Cut the pork into 1 cm thick slices. For better taste try to keep fat particles intact when slicing the pork.
- Create a marinade by mixing everything except Ceyloni Virgin Coconut Oil and Coconut milk. Add some water if you feel the marinade is too dry.
- Mix pork slices with the marinade to cover every surface of a pork slice.
- Set aside for 30 minutes to marinate.
- Add Ceyloni Virgin Coconut Oil to a pan and put on medium heat.
- When the oil starts to get warm put marinated pork slices to the pan.
- Let the pork cook for about 20 minutes on low heat and mix well.
- When you can witness juices dripping out from the meat add the coconut milk.
- Cook for another 10 minutes until you get creamy gravy in your pan.
- Enjoy the dish while it is hot. You can use it as sandwich filling as well.