This Sri Lankan pork curry recipe uses both roasted and unroasted Sri Lankan curry powders for depth of flavour. The addition of goroka adds a slight sourness to the finished curry.
10 pork ribs
1 kg diced pork
1 tbsp olive oil
1 brown onion, sliced
4 cloves garlic, crushed
1 jalapeno chilli
1 bird’s eye chilli
1 lemongrass stalk, approx 7 cm
4 thick slices ginger
5 rampe or pandan leaves, about 5 cm long (sliced)
2 sprigs curry leaves, stalk removed
2 tbsp vinegar
1tbsp Sri Lankan roasted curry powder
1 tbsp Sri Lankan plain curry powder
2 ½ tbsp turmeric
chilli powder to taste (for mild taste 1 tsp for hot 3 tsp)
4-5 segments goraka (see Note)
milk or coconut milk, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Trim the ribs of fat, separate them and put aside.
In a large saucepan add oil, onion, garlic and cook till soft. Add chillies, lemongrass, ginger, pandan and curry leaves, then add the diced pork and stir to seal.
Add vinegar, stir and add spices, salt to taste and enough water to cover the meat. Stir all ingredients thoroughly.
Cover pan with lid and cook on high heat until lid starts to wobble, reduce heat to low, stir mixture thoroughly again and cook with lid on for another 40 minutes, or until the pork is tender.
If it is too spicy, add milk or coconut milk (about 2 teaspoons) to give it a milder taste.
Also known as fish tamarind, goraka is the fruit of a small tree used as a flavouring, thickening and souring agent. Available at Sri Lankan grocery stores