I used 2lbs of lean pork loin for this recipe that I cut into 1 inch cubes. The first step is to marinate the pork for 30 minutes or up to over-night. I just marinated it for 30 minutes and the flavors were still really great. You will marinate it with:
- 2 Tbs of Cider Vinegar
- 2 Tbs of Red Chili Powder or to taste **(see note below)
- 2 Tbs of Roasted Curry Powder
- 1 tsp of Turmeric
- salt and pepper to taste
- 2 Tbs of grated garlic cloves
- 2 Tbs of grated ginger
- 2 stalks of lemongrass bruised
- 1 cinnamon stick
- 20-30 curry leaves
- 1 large onion chopped
- 2-3 green chilies (serrano) chopped
- 1tsp of fenugreek seeds
- 6-7 cardamom pods
- 6-7 cloves
Now add the marinated pork and fry with the aromatics for 3-5 minutes until the pork browns.Keep stirring so nothing burns.
We decide (just by the color) that it did not look spicy enough for us so we added another 1Tbs of red chili powder. This step is of course optional. The red chili powder gives you the reddish color to the dish. If you have a very strong brand of chili powder and need to you less chili powder, you may have a more brown dish, but it all tastes good. : )
Add 1/2 cup of water to the pan and allow to simmer on medium heat for 15-20 minutes with a lid on. Stir occasionally. The pork should produce more liquid, if it does become too dry you can add a little more water.

Simmer for another 5 minutes and give your final taste for salt and seasoning. If you adjust anything here, simmer for another few minutes. If not, you can turn off the stove at this point. Your pork curry is done.
Serves 6-8 people. Serve with white/brown rice and mild lentil curry or other vegetable curries. You can also serve this with fried rice, roti, chapathi, naan etc... Enjoy.
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I'm loving this dish, I've been craving curry lately, must try this soon!
ReplyDeleteThanks for stopping by Tiffany. I am always craving curry. : ) Hope you enjoy.
ReplyDeletelovely! youve inspired me to use lemongrass with my curries now : j
ReplyDelete"Our Eyes Eat first"- Yes, lemongrass is great. You wouldn't think it would be so aromatic, but it really does make your curries taste wonderful. : )
ReplyDeletethis looks great...when it comes to curry no one beats me...but i have never tried coco milk with pork. lets see how it goes..thumbs up
ReplyDeleteplease tell me what curry powder you have used for this dish.
ReplyDeleteI used a roasted Sri Lankan Curry powder (my mother bought in Sri Lanka). If you have curry powder that you enjoy, you can use that. You can also try Indian curry powder. I hope to make my own Sri Lankan Curry powder from scratch soon so I can reference that curry powder in the future. If you are not familiar to curry powder try a few small samples and pick your favorite.
DeleteAll of these recipes on your blog look delicious! I wish I had time to try them all =). I've never tried Sri Lankan food but with all the delicious spices it contains I'm sure I'd love it, it looks amazingly good. Great blog you have by the way!
ReplyDeleteI am Sri Lankan and have been looking for mom type of curries and i have made this multiple times!!! Love it! Thanks 4 sharing.
ReplyDeleteSo glad you enjoyed it. :) Nice to meet a fellow Sri Lankan. :)
DeleteWarm regards from cobdogla in southern Australia!
ReplyDeleteI made this curry for dinner for my bf and our housemate and it was DELICIOUS!
Didn't have the curry leaves - and I used mustard seeds instead of fenugreek ... No matter!
Much love x Justine
Thanks Justine! So glad you were able to use what you had in your kitchen. Until recently we didn't have access to curry leaves either (here in the States)so we have eaten it plenty of times without. :) Have a wonderful day. :)
DeleteI cooked this 2 weeks ago. It was great! I plan to cook this again. I grew up in Malaysia love Sri Lanka and South Indian dishes.
ReplyDeleteHi do you have a good lamprais recipe? Thanks for the share
ReplyDeleteLucy... I don't have a lamprais recipe posted yet. Hope to have one soon.
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