Pork curry

Posted bygracielynnefloresPosted inCook, Sri Lankan cuisine

Nishan made a mean mutton curry that I wanted to replicate in Singapore but at the time, mutton was not in sight so I went ahead with pork, still incorporating roughly the same ingredients but with an addition of English mustard as this goes really well with pork. I also used a combination of Sri Lankan and French techniques in the cooking process which I think brings optimal results. First, searing the pork to brown and allow its fat to melt into my Le Creuset (alternatively, claypot or a deep pot) and then tampering this oil with spices. I purposely used my Le Creuset to take advantage of its abilities to retain heat in the oven for a slow braise of 2 hours, resulting in tender meat and a sauce reduction perfect to be turned into a bolognaise if one desires. This is a dish to be shared so invite your family or friends over – pour over rice or pasta, indulge!

Ingredients

I recommend a combination of pork ribs, pork belly and lean pork to extract flavor from the bones as well as the fat. Roasted curry powder, soya sauce, garlic, ginger, lemongrass, dried chilli flakes, red onion shallots, English mustard, coconut milk 2.

Method

Marinade the pork 2 to 3 hours before cooking with soya sauce, chilli powder, roasted curry powder, salt and pepper. In a mortar and pestle, pound together chopped lemongrass shoots, chilli flakes, onions, garlic and ginger to make a paste.

When ready to cook, heat your Le Creuset or pot with coconut oil and with high heat, sear pork until golden brown. Set aside in the same marinade container. Add contents of the paste into the browning oil at medium heat. At this stage, you might start to get concerned with the stickiness in the pot, that the bottom of the pan is getting browner – do not worry, this is all flavor that will “melt” into the ingredients at a later stage. Once the oil has been tampered, add in the pork. You will notice that the quick sear earlier has released some liquid/water from the pork – throw all of this into the pot, for the flavor from the juices is not to be wasted. Continue stirring the contents in the pot (add more oil if needed) and then add in water to fill half of the depth of the ingredients and a spoon of English mustard. Stir and allow a slow boil at medium heat for 10 mins. Prepare 1 cup of coconut milk 2 on the side and preheat oven at 200C. After 10 mins is over, pour in the milk and then boil on the stove for 10 mins again, adding salt and pepper to taste. Place in the oven for 2 hours at 200C or until pork is tender, taking out the pork every 30 mins to ensure the sauce hasn’t burned. If the sauce has reduced significantly before the pork is tender, add more water and/or coconut milk stir and let the oven continue its work. Serve over rice, mash, quinoa, pasta – any category works!

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