Roasted pork curry
Serves: 4-6 as a sharing dish
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Roasted pork curry
Recipe by Kolamba
Known as black pork curry in Sri Lanka, this dish gets its name and distinct flavour from the heavy use of black pepper and roasted curry powder. If you can, get a new jar of black peppercorns to grind for a punchier flavour.
Serves: 4-6 as a sharing dish
Prep time: 15 minsTotal time: 
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Nutritional information (serving (1 of 4))
Calories
518Kcal
Fat
27gr
Saturates
7gr
Carbs
12gr
Sugars
6gr
Fibre
7gr
Protein
53gr
Salt
0.9gr
Kolamba
Husband and wife team Eroshan and Aushi are behind the two London branches of Kolamba and are hugely proud of their Sri Lankan heritage and cuisine.
See more of Kolamba’s recipes
Kolamba
Husband and wife team Eroshan and Aushi are behind the two London branches of Kolamba and are hugely proud of their Sri Lankan heritage and cuisine.
See more of Kolamba’s recipes
Ingredients
For the pork marinade
- 1 tbsp Sri Lankan roasted curry powder (see recipe, above)
- 1 1⁄2 tsp chilli powder
- 1⁄2 tsp ground turmeric
- 2 tsp each of ground black pepper and sea salt
- 500g pork shoulder, cut into 5cm cubes
- 300g pork belly, cut into 5cm cubes
For the curry
- 2 tbsp vegetable oil
- 8 curry leaves
- 1 cinnamon stick
- 1 lemongrass stick, bashed and then thinly sliced
- 2 medium onions, diced
- 4 green chillies, sliced
- 8 garlic cloves, chopped
- 5cm piece of ginger, grated
- 1 tbsp tamarind paste
- 4 tsp ground black pepper
- 3 tbsp Sri Lankan roasted curry powder
- 1 tbsp chilli powder
- 1 1⁄2 tsp ground turmeric
Step by step
ROASTED CURRY POWDER
For this curry, you'll need this recipe for Sri Lankan Roasted Curry Powder, which can be made in advance and keeps for one month.
- First, marinate the pork. Mix together all of the spices until combined, then put the diced pork in a bowl. Scatter over the spice mix, tossing to ensure all the pieces are coated. Leave to marinate in the fridge overnight.
- For the curry, heat the oil in a large frying pan over a low heat. Add the curry leaves and cinnamon stick and fry gently for around 2 minutes. Add the lemongrass and onions, and continue frying for another 2 minutes. Add the green chillies, garlic and ginger and fry gently for 2 minutes, before adding the marinated pork and frying for 5 minutes over a medium heat. Add the tamarind, pepper, roasted curry powder, chilli powder and turmeric and fry for 1 minute.
- Lower the heat and add 250ml of water. Reduce the heat and simmer gently for 30-35 minutes, until the pork is cooked through and the water has all but absorbed – the curry should be a little dry. Season to taste.
