Thata's Black Pork Curry

Recipe Notes:

This is probably the dish my father is most famous for. I haven’t modified this with any personal flare so it stays as authentic as possible.

The most important part to pay close attention when dry-drying the spices to get them as black as possible before they start to burn, this is how the black color is created in Sri Lankan Black Pork Curry. Enjoy!

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Ingredients:

Meat

• 1kg Pork Shoulder

Produce

• 2 Brown Onions

• 5 Cloves Garlic

• 1.5” Ginger

• 1 Stem Curry Leaves

 Spices

• 2 Tbsp Curry Powder

• 1 Tbsp Chili Powder

• 1 tsp Turmeric Powder

• 6 Cardamom Pods

• 5 Cloves

• 1 Star Anise

• 1 Cinnamon Stick

• 1 Asam Keping (Dried Tamarind Slice)

• Salt

Oils & Liquids

• Vegetable Oil

• 1-2 Cups water

Tools:

• Large Wok or Deep Frying Pan

• Small Frying Pan (to dry roast spices)

• Mortar & Pestle

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Directions:

Step 1. Prep:

1. Cut the pork shoulder into 1” cubes.

2. Dice the onions.

3. Peel and slice the ginger against the grain, pound in a mortar and pestle.

4. Peel and smash the garlic.

5. Pound the cardamon pods in a mortar and pestle to break open the seeds.

6. Measure out the curry, turmeric powders together and the chili powder separately, chili powder burns faster so we will add it in towards the end. Set them aside for dry frying later.

Step 2. Cook:

1. Heat up some oil in a wok over high heat. Fry the onions, star anise, cloves, cinnamon stick, smashed cardamons, curry leaves, ginger, and garlic.

2. Fry until the onions are soft and slightly browned, then add in the pork. Mix so the meat is evenly coated then lower the flame and cover.

3. Heat the small frying pan (without any oil) and add in the curry and turmeric powders to begin dry-frying.

   * This process takes a while, I use a flat dry spatula as it is easier to scrape the bottom of the pan evenly and make sure nothing is burning. Monitor closely! There is a very small window when the colors change before it gets burnt.

4. After about 5 minutes of dry-frying the powders should start to change colors and darken, add in the chili powder. Continuously mix the powders until they turn really dark brown to almost black, about another 5 minutes.

5. Remove the cover from the simmering pork and add in the dry-fry mixture, asam keping, about 1 tsp of salt, and 1 cup of water to start. Mix everything evenly and boil until the pork is cooked throughly. I like to leave it covered so that none of the water escapes until I am ready to dry it out.

6. Add more water here if you prefer a more gravy in your curry.

7. After about 15 minutes, remove the cover so the steam can evaporate and dry out the curry to your liking. Taste and add more salt if necessary.

Usually served along side Tomato Curry & Rice.