Sri Lankan Black Pork Curry

1 rack pork ribs
1 red onion, chopped
4 garlic cloves, chopped
1 thumb-sized ginger, chopped
2 bird’s eye chillies
6–7 curry leaves
3 star anise
2 cinnamon sticks
2 pandan leaves
Vegetable oil or ghee

 The Toasted Spice Mix

1 cinnamon stick
1 teaspoon fennel seeds
1 teaspoon basmati rice
1 teaspoon mustard seeds
1 teaspoon black peppercorns
3–4 cloves
3 cardamom pods
1 teaspoon coriander seeds
1 teaspoon chilli powder

The Curry Sauce

2 tablespoons tamarind paste
400ml coconut cream
Water (as needed)
1 teaspoon sugar
Salt to taste

PREPARATION

1. Heat a dry frying pan over medium heat and toast cinnamon, fennel seeds, basmati rice, mustard seeds, black peppercorns, cloves, cardamom and coriander seeds until fragrant and lightly smoking.
2. Transfer the toasted spices to a bowl immediately to prevent burning, then allow them to cool slightly.
3. Add the toasted spices and chilli powder to a spice grinder or food processor and blitz into a fine aromatic powder.

COOKING

1. Heat ghee or oil in a heavy casserole pan or Dutch oven over medium heat, then add chopped onions and garlic.
2. Cook the onions gently for several minutes until softened and translucent, stirring regularly so they don’t catch.
3. Add chopped ginger and bird’s eye chillies, stirring briefly until fragrant and softened into the base.
4. Add fresh curry leaves and fry quickly until they begin to splutter and release their fragrance.
5. Stir in the ground spice mixture and cook gently, adding a splash of water if needed to stop the spices from burning.
6. Cut the pork ribs between the bones into individual pieces, then add them to the pan and coat thoroughly in the spices.
7. Add star anise and cinnamon sticks, then tear pandan leaves slightly, knot them and add them into the curry.
8. Stir in tamarind paste and coconut cream, scraping the bottom of the pan to lift all the caramelised flavour.
9. Add enough water to mostly cover the pork ribs, then bring everything to a gentle simmer.
10. Transfer to the oven and cook at 160°C for 1 hour 30 minutes, or until the pork is tender and nearly falling off the bone.
11. Remove the pork carefully and return the sauce to the heat, stirring in sugar and adjusting seasoning to balance the tamarind acidity.
12. Simmer the sauce briefly until rich and glossy, then spoon generously back over the pork ribs.
13. Fry a few extra curry leaves in hot oil until crisp, then garnish the curry along with sliced red chillies before serving.

14.  

    School of Wok Tips

    • Toast spices carefully for maximum depth of flavour.
    • Coconut cream gives a richer result than coconut milk.
    • Tamarind adds essential balance to the richness of the pork.
    • Slow cooking allows the spices to fully develop and mellow.

     

    FAQs

    Why is it called black pork curry?
    The dark colour comes from heavily toasted spices and tamarind.

    Can I use pork shoulder instead of ribs?
    Yes, pork shoulder works very well for slow braising.

    What does pandan add?
    It gives a subtle sweet fragrance to the curry.