Sri Lankan Black Pork Curry & Coconut Roti Feast🥩 🍛🥥🌶️
"Sri Lankan comfort on a plate"
Ingredients
For the Black Pork Curry:
1 kg pork shoulder or belly, cut into bite-sized pieces
2 tbsp roasted Sri Lankan curry powder
1 tbsp black pepper, freshly ground
1 tsp chili powder
½ tsp turmeric
1 tbsp tamarind paste
1 tbsp vinegar
1 tsp salt
1 large onion, sliced
5 garlic cloves, minced
1-inch piece ginger, minced
2–3 green chilies, sliced
2 sprigs curry leaves
1 pandan leaf
1 cinnamon stick
3 cardamom pods
2 cloves
1½ cups water
2 tbsp coconut oil
For the Coconut Roti:
2 cups all-purpose flour
1½ cups freshly grated coconut
1 small onion, finely chopped
2 green chilies, finely chopped
1 tbsp chopped curry leaves
½ tsp salt
About ¾ cup warm water
1 tbsp coconut oil
Method
1. Marinate the pork:
Combine pork with curry powder, black pepper, chili powder, turmeric, tamarind, vinegar and salt. Let it marinate for at least 30 minutes, preferably a few hours.
2. Build the curry:
Heat coconut oil in a heavy pot. Add cinnamon, cardamom, cloves, curry leaves and pandan. Fry briefly, then add onion, ginger, garlic and green chilies. Cook until fragrant and lightly browned.
3. Cook the pork:
Add the marinated pork and stir-fry over medium-high heat until the pieces are deeply browned. Add the water, cover and simmer for 45–60 minutes, stirring occasionally.
4. Make it black:
Remove the lid and continue cooking until the liquid reduces into a thick, dark, glossy sauce and the roasted spices coat the pork beautifully. Adjust salt and pepper to taste.
5. Make the pol roti:
Mix flour, grated coconut, onion, green chili, curry leaves and salt. Gradually add warm water to form a soft dough. Knead gently, rest for 15 minutes, then divide and flatten into round rotis.
6. Cook the roti:
Heat a lightly oiled pan and cook each roti for about 3–4 minutes per side, until golden with delicious little charred spots.
Serve:
Pile the dark, intensely spiced pork curry into a pot and serve hot with freshly cooked coconut roti. Feast🥩 🍛🥥🌶️