Lisa's Sri Lankan Fried Pork Curry

Sri Lankan Fried Pork Curry
 
 
Ingredents
 
  • 2 tablespoons of ghee or vegetable oil
  • 20 - 24 curry leaves
  • 1/2 teaspoon fenugreek seeds
  • 1 Large brown onion,
  • finely chopped 4 large cloves garlic
  • crushed 3 cm piece of ginger
  • 1 full tablespoon of curry powder
  • 2 & a bit teaspoons cayenne pepper
  • 1 kg of pork belly chopped coarsely or thick pork rashers chopped
  • 1 tablespoon white wine vinegar
  • 2 tablespoons tamarind concentrate or puree
  • 1 cinnamon stick
  • 4-5 caradamon pods, bruised - lightly push down each pod with big knife handle
  • 1 1/2 cups of water
  • 400 ml can coconut milk

 

This dish serves 4 , I cooked it in an 11 inch camp oven or use a 10 inch. Cooked on hot coals. You will need a cast iron skillet to fry meat. Or simply use the lid of the camp oven you are using & fry in batches
Warm up your camp oven to a medium heat.
 
Method  
 
  • Add half ghee or vegetable oil 
  • toss in curry leaves & fenugreek seeds ( I half ground these in mortar & pestle)
  • cook until seeds are popping a bit.
  • Add onion garlic & ginger stirring until onion softens. Don't burn it.
  • Add curry powder & cayenne to the mix then pork.
  • Stir well to get pork pieces covered in spices.
  • Add vinegar, tamarind, cinnamon stick, cardamon & the water.
  • Simmer,covered for 1 hour.
  • Take off heat. Heat the skillet or lid up & pop in the other tablespoon of ghee/oil.
  • Pull out pork pieces & place in skillet.
  • Cook in skillet until brown & crispy.
  • While doing this tip coconut milk into curry sauce.
  • Simmer this until it thickens slightly about 5 -10 minutes.
  • Return pork to curry sauce & stir through - let simmer uncovered for about 10 minutes while rice cooks.
  • This curry is cooked with fat left on to give depth of flavour. Bit of a vindaloo flavour without the heat of vindaloo.

 

Courtesy Lisa Turner (The Camp Oven Queen)