![Srilankan Black Pork Curry in a bowl with rice lime wedges and fresh herbs on the side.](https://assets.epicurious.com/photos/664c62ab4b2d00281b766f18/1:1/w_2560%2Cc_limit/Srilankan-Black-Pork-Curry.jpg)
This take on a classic Sri Lankan curry is particularly unique due to its use of black pepper, which has a slow-building heat that creeps up on you. Black pepper doesn’t contain capsaicin, the substance responsible for chiles’ spiciness; instead it possesses a compound called piperine that gives it a warming intensity. (Peppercorns tend to lose their pungency over time, so consider cracking open a fresh jar for this recipe.) Paired with fragrant spices (cloves, cardamom, coriander), fatty pork, and an ample amount of vinegar to balance everything out, this curry is an explosion of flavor.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Spice Mill
$60 $50 At Kitchen Aid
Dutch Oven
$80 At Amazon
Recipe information
Total Time
2 hours 30 minutes
Yield
4 servings
Ingredients
Curry Powder
Pork and Assembly
Special Equipment
Preparation
Curry Powder
Step 1
Toast 15 fresh curry leaves, 18 whole cloves, 5 cardamom pods, one 4"-long Ceylon cinnamon stick, broken into small pieces, 2 Tbsp. black peppercorns, 1 Tbsp. coriander seeds, 1 tsp. cumin seeds, and 1 tsp. fennel seeds in a dry small skillet over medium-low, stirring occasionally, until fragrant, about 3 minutes. Transfer to spice mill or mortar and pestle and let cool. Grind to a fine powder. Set curry powder aside.
Pork and Assembly
Step 2
Place 1½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces, in a medium bowl. Add ½ cup distilled white vinegar, 1 tsp. turmeric powder, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; toss to coat. Cover and chill 30 minutes.
Step 3
Heat ¼ cup vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook 2 medium onions, finely chopped, 6 garlic cloves, finely grated, and one 2" piece ginger, peeled, finely grated, stirring often, until fragrant and onion is translucent, about 5 minutes. Mix in 10 fresh curry leaves, 1 lemongrass stalk, bottom third only, tough outer layers removed, lightly bruised, and reserved curry powder, then add pork along with any vinegar at the bottom of the bowl and mix well. Pour in 1½ cups water and bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally and adding up to ½ cup more water if needed, until pork is tender and liquid is slightly thickened, 1½–2 hours. Taste and season with more salt if needed. Fish out lemongrass; discard.
Step 4
Divide pork curry among shallow bowls or plates and serve with steamed rice.
How would you rate Sri Lankan–Style Black Pork Curry?
Leave a Review
Reviews (4)
Back to TopDecent, I’d make it again. Maybe I’d use a little less vinegar and lemongrass next time but overall good.
Anonymous
6/2/2024
Pretty good! My husband said “it tastes like a warm hug”. I think this is more of a winter dish, so I’ll probably come back to this when the weather gets cold. Don’t be intimidated by the spices and vinegar. It all comes together and makes a lovely curry.
Mary Z.
Houston, TX
6/2/2024
Not a good curry IMO, the vinegar is odd and gives it a sour taste. Might be okay recommend making with no vinegar
Mark
Toronto
6/2/2024
This is very very very good, really enjoyed how the vinegar and the fattiness of the meat balanced each other out while allowing the over flavors to flourish on top of that. One of the best recipes I’ve made so far
Cam
6/22/2024