Sri Lankan Black Pork Curry

One of my childhood favourite curries is black pork curry. I still remember the very first day that I tested pork curry which made by my grandma. It was so lovely has such a distinct flavour because the spices are charred, almost burnt before being ground. This Sri Lankan black pepper pork curry is the perfect union of black pepper and vinegar flavours—perfectly balanced super simple to make. With the spices bursting on your tongue, black pork curry has a rich flavour. And once you make black pork curry, the aroma will laze in your kitchen for the entire day. ​Now is the perfect time for you to try these flavours together because one of my favourite flavour blends is if you are a fan of black pepper and vinegar flavours. The taste of peppery and sour vinegar goes so well in savoury dishes. This particular spicy pork curry is the best combination along with rice, pittu, bread (rose paan), string hoppers or pol rotty.  

Pork is arguably the most commonly consumed meat. There are several ways to make dishes that are related to pork. ​Pork is very protein-rich and rich in minerals and vitamins. For muscle growth and maintenance, the high-quality protein in pork is perfect. Eating pork, on the other hand, can cause heart disease, clogged arteries, and cancer. It is vital to prevent the consumption of both undercooked and overcooked pork. A moderate intake of properly prepared pork will, however, fit into a balanced diet very well.

Ingredients

• 1kg fatty, chopped to inch pieces
• 3 Medium chopped onions
• 4cm Finely chopped ginger 
• 8 Garlic cloves
• 10-12 Curry leaves
• 1 TPS black mustard seed
• 3 TBL coconut oil
• 1 TSP cumin seed
• 1 TBL Sri Lankan curry powder
• 5 TSP black peppercorns
  
• 1/2 Cup tamarind water 
• 1/2 Cup white vinegar
• Salt as required

Instructions

1. Fry the onions, ginger, garlic, mustard seeds, cumin seeds and curry leaves in coconut oil in a clay pot until the onions are golden brown.
2. Then add the curry powder, salt and peppercorns, stirring to mix, then add the pork and sear, stirring regularly for a few minutes to bring out the meat's flavour.
3. Add white vinegar and tamarind mix, salt as appropriate, then stir in water, then cover and cook for 15 minutes. Uncover and cook for 45 minutes to an hour on low, topping up when required with more water.
4. The oil from the pork should have risen to the surface after 45min. Switch the heat up slightly and cook until the curry is thick and dark, making sure to stir enough to avoid burning.
5. You are ready to serve!

Please do share your experience in the comment section.