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.

  • Cook Time Image
    Cook Time

    30 mins

  • Preparation Time

    40 mins

  • Difficulty

    Intermediate

  • 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)
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Directions

  1. Cut the pork into 1 cm thick slices. For better taste try to keep fat particles intact when slicing the pork.
  2. 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.
  3. Mix pork slices with the marinade to cover every surface of a pork slice.
  4. Set aside for 30 minutes to marinate.
  5. Add Ceyloni Virgin Coconut Oil to a pan and put on medium heat.
  6. When the oil starts to get warm put marinated pork slices to the pan.
  7. Let the pork cook for about 20 minutes on low heat and mix well.
  8. When you can witness juices dripping out from the meat add the coconut milk.
  9. Cook for another 10 minutes until you get creamy gravy in your pan.
  10. Enjoy the dish while it is hot. You can use it as sandwich filling as well.