epicurious3.8
Sri Lankan–Style Black Pork Curry
The key ingredient to this Sri-Lankan-style curry with fatty pork, lemongrass, and fragrant spices? Black peppercorn and lots of it.
👥 4 Servings⏱️ Prep & Cook: 2h 30m👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Curry Powder
2
Toast 15 fresh curry leaves, 18 whole cloves, 5 cardamom pods, one 4"-long Ceylon cinnamon stick, broken into small pieces, 2 Tbsp. black peppercorns, 1 Tbsp. coriander seeds, 1 tsp. cumin seeds, and 1 tsp. fennel seeds in a dry small skillet over medium-low, stirring occasionally, until fragrant, about ⏱️ 3 minutes. Transfer to spice mill or mortar and pestle and let cool. Grind to a fine powder. Set curry powder aside.
fresh curry leaves10whole cloves18cardamom pods54"-long Ceylon cinnamon stick, broken into small pieces1. black peppercorns2 Tbsp. coriander seeds1 Tbsp. cumin seeds1 tsp. fennel seeds1 tsp
3
Pork and Assembly
4
Place 1½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces, in a medium bowl. Add ½ cup distilled white vinegar, 1 tsp. turmeric powder, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; toss to coat. Cover and chill ⏱️ 30 minutes.
½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces1. turmeric powder1 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
5
Heat ¼ cup vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook 2 medium onions, finely chopped, 6 garlic cloves, finely grated, and one 2" piece ginger, peeled, finely grated, stirring often, until fragrant and onion is translucent, about ⏱️ 5 minutes. Mix in 10 fresh curry leaves, 1 lemongrass stalk, bottom third only, tough outer layers removed, lightly bruised, and reserved curry powder, then add pork along with any vinegar at the bottom of the bowl and mix well. Pour in 1½ cups water and bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally and adding up to ½ cup more water if needed, until pork is tender and liquid is slightly thickened, 1½–⏱️ 2 hours. Taste and season with more salt if needed. Fish out lemongrass; discard.
medium onions, finely chopped22" piece ginger, peeled, finely grated1fresh curry leaves10lemongrass stalk, bottom third only, tough outer layers removed, lightly bruised1
6
Divide pork curry among shallow bowls or plates and serve with steamed rice.
Steamed rice (for serving)
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