Black pork curry

The almost coffee-like dark roasted spice powder used here, balanced with the fat from the pork belly and smoky citrus from the goraka, is a match made in heaven. It’s crucial to ensure these three elements are in perfect harmony. You can use shopbought madras curry powder, but it’s worth making the Sri Lankan blend – you’ll notice the difference.

SERVES: 4

TAKES: 1 HR PLUS 1 HR MARINATING

INGREDIENTS

500g pork belly, skin-off and fat cap trimmed to no more than

1cm, cut into 5cm pieces

1¼ tbsp chilli powder

2 tbsp vegetable or rapeseed oil

5cm cinnamon stick

5 green cardamom pods

4 cloves

8-12 curry leaves

5cm piece pandan leaf

5cm piece lemon grass

1 small onion, peeled and finely chopped

3 garlic cloves, peeled and crushed

2½cm piece of ginger, peeled and grated

1 large piece goraka, left whole (or 1½ tbsp tamarind extract)

3 tbsp roasted curry powder (shop-bought or make your own – see recipe online)

2 green chillies, halved lengthways

METHOD

Combine the pork with ½ tbsp of the chilli powder, 1 tsp coarsely ground black pepper and ½ tsp salt. Cover and set aside for 1 hr to marinate.

Heat the oil in a deep, heavy-based pan set over a medium heat. Add the cinnamon, cardamom and cloves, cook for 30 secs, then add the curry leaves, pandan leaf, lemon grass, onion, garlic and ginger. Cook for about 4 mins, until the onion turns slightly brown.

Add the remaining ¾ tbsp chilli powder, the goraka and 1 tsp salt; cook for 1 min. Add a splash of water to get the charred bits off the bottom of the pan and stir well. Add the pork and coat well in the spices, then pour in just enough water to cover the meat. Bring to a gentle simmer, cover and cook for about 30 mins, until the meat is tender.

Add the curry powder and cook for a further 10 mins. This is traditionally a dry curry but if you prefer a little bit of sauce, add some water in the final stage of cooking and adjust the seasoning accordingly. Stir in the green chillies and cook for a final 2 mins, then serve straight away.