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Sri Lankan Pork and Black Pepper Curry



I have had difficulty coming up with an amusing anecdote to go with this one… no stories of drunken shenanigans with carnival folk… no nothing really. I guess I could tell you about my day but as it has only consisted of mowing the lawn and putting a lemongrass plant in the ground I suspect that would have the potential to bore the ears off a field of corn. Hmmm, I am clearly grasping for a little ray of hope right now. But as nothing has presented itself for my brain to convey to you through the power in my fingertips that our god thou-art-in-internet-heaven has bestowed on me, a recipe is what you shall receive. A recipe and nothing more.

Get that bad boy cooking

Get that bad boy cooking

Make some roti

Make some roti

That carrot number was some good shit

That carrot number was some good shit

Put it on the table with the carrot samba, rice, roti and a bit of sauerkraut doesn't go astray if you have some floating about

Put it on the table with the carrot sambal, rice, roti and a bit of sauerkraut doesn’t go astray if you have some floating about

Nom nom nom

Nom nom nom


This is based on a recipe by Peter Kuruvita (who’s styles I have been digging at this point in time) from his series on SBS. He uses 3 teaspoons of black pepper and a full teaspoon of ground chilli in the marinade, plus 2 chopped green chilies when cooking it off. I’ve toned it down a bit so my kids will eat it, but have a go if you like it hot

1kg pork shoulder, chopped into 2-3cm cubes, fat and all
2 teaspoons ground black pepper
1 tablespoon roasted curry powder
2 black cardamom pods
1 cinnamon quill, broken
1 sprig of curry leaf (fresh from the bush out the front as always. Gotta love that curry plant)
½ teaspoon ground chilli
1 teaspoon salt

To cook
1 brown onion, chopped
1 cup peeled and chopped eggplant (I peel it so the kids don’t know it’s there and it breaks down and thickens the curry and adds a nice creaminess)
4 cloves garlic, chopped
1 thumbsized knob ginger, chopped
1 tablespoon tamarind pulp
1 tablespoon ghee or oil
1lt water

• Marinate pork for 1 hour so it can get to know the spices, have a little party, a couple of drinks – you know the deal
• Add all “to cook” ingredients except tamarind and water to a pot and cook out for a couple of minutes until softened and aromatic… as apposed to acrobatic… which would have them jumping about all over the place and not flavouring your food like they should be
• Now add pork and eggplant and cook out for another few minutes
• Add tamarind and water and simmer for 45 or so minutes until the meat is tender and the gravy has thickened

Cook some rice or buy some already cooked from someone who knows how. Asian or Indian take-aways are usually a good spot to start

2 cups plain flour
1 tablespoon melted ghee or butter
1 ½ cups warm water
A pinch of salt
• Combine all ingredients and kneed until the dough is feeling like a dough… probs a minute or so
• For into 3-4 balls and rest dough for half and hour
• Press or roll into 5mm thick flat bread type things
• Brush with melted butter or oil and fry over medium heat for a minute each side

large carrot, grated
green chilli, finely chopped
small onion, finely diced
limes, juiced
clove garlic, very finely chopped
½ cup
 shredded coconut
curry leaves, finely chopped
1 teaspoon fish sauce
1 teaspoon sugar
• Combine all ingredients and allow to sit for at least 15 minutes for the flavours to amalgamate

16 comments on “Sri Lankan Pork and Black Pepper Curry

  1. cheergerm says:

    Love the little boys peace out dude hand sign. I too is digging Mr Kuruvita, super enjoyed the Mexican episodes that I watched. Carrot sambal! Hello mumma!

    1. Carrot sambal is hello mumma! And those kids don’t stop with their Japanese tourist peace signs. Smiley face.

  2. Darn, there you go with your curry leaves again. 🙂 I wonder if I can grow one here? This is a seriously good dinner!

    1. That curry tree has certainly paid it’s way that’s for sure! And yes, it was a damn fine dinner. Smiley face

  3. Another great meal!

    1. That’s what my belly said!! Thank you my friend.

  4. Love the flavours here.

    1. It was damn fine… that carrot sambal really topped it all off!

  5. Sexy gear….very good flavours in there..:)

    1. Thank you my friend.It was a sexy little feast fer sure! Smiley face

  6. laurasmess says:

    Haha… I was gonna say that this dish reminded me of Peter Kuruvita and then I saw that your recipe was inspired by his Sri Lankan recipes! I’m a big fan of his new Mexican series too. Real authentic stuff. I love everything about this meal Graz… the accompaniments, the roti (I LOVE ROTI) and the addition of sauerkraut (which I never would have thought of). You have one lucky family. can I come over next time? I promise to bring booze… and fruit juice for the kids

    1. I truly love that guy’s styles. The simplicity of it is really appealing. #easytastygood

      You’re always welcome at Chateau Le Stockdale my friend… and I don’t doubt one day you shall pop over for dinner with a pirates booty of booze! Good times shall be had by all and the neighbours will probably not talk to us for a while, but… good times shall be had by all!

      As always, it is a pleasure conversing with you.

  7. Suba says:

    Seriously delicious recipe. As you say “Nom nom nom”

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