Thursday, November 1, 2012

Sri Lankan Pork Badun Curry (Deviled Pork)

Blogging about my cooking and recipes has introduced me to so many people around the world and created many new friendships for me. I have a foodie friend that loves to cook curries and Sri Lankan food.  He asked if I had a for a recipe for Sri Lankan Pork Badun Curry recently.  I didn't have one... until today.  This curry is special because you actual fry the pork twice.  Of course you can omit the 2nd fry if you want to make it quicker, but it does add a nice flavor.  After I cooked this curry, I rushed to take the pictures quickly because it wanted to eat it.  I hope my friend will enjoy the recipe as much as I did.  This one is for you, Sunil... Cheers! :)

2lbs of pork cut into cubes (bone-in pieces are fine too)
12-20 curry leaves
1-2 pieces of pandan leaves
1 stalk lemongrass bruised and cut into 1 inch pieces
1 tsp fennugreek seeds
1 (1 inch) cinnamon stick 
4-6 green cardamom pods
4-6 cloves
1 medium onion chopped
4-5 garlic cloves minced or grated (1 heaping Tbs)
2 inch ginger minced or grated (1 heaping Tbs)
3 Tbs roasted curry powder (I used Sri Lankan Curry powder)
1-2 Tbs red chili powder
1 Tbs vinegar
2-3 tsp tamarind paste
1 1/2 cups water
1 cup coconut milk
salt to taste (salt dish throughout cooking process)
3-4 Tbs canola oil (divided)

Note: roasted curry powder is curry powder that is gently toasted in a pan until fragrant and dark.  Sri Lankan roasted curry powder is best for this dish.

 Heat 2-3 Tbs canola oil in a large pan on medium heat.  Add
 curry leaves,  pandan leaves, lemongrass, fennugreek seeds, cinnamon stick, green cardamom pods and cloves. Fry for 1-2 minutes.  Then add chopped onion, some salt and ginger/garlic and saute for 2-3 minutes.

Increase heat to medium-high,  then add the cubed pork and saute with all ingredients in pan for 2-3 minutes.  Next add the curry powder, salt and chili powder and saute for 3-5 minutes.

Once the meat and spices are well browned add the tamarind paste, vinegar and water and pour into curry.

Lower the heat down to medium and allow curry to simmer for 30 minutes with a lid on the pot.  Stir it occasionally.  After the meat has finished cooking,  heat 1 Tbs of canola oil on high heat in a separate pan.

Add all the pieces of pork to the oil and fry them. Avoid putting the gravy in the 2nd pan with the oil.  Fry the pork for 3-5 minutes until browned.

Add the fried pork back into the curry pan with the gravy and the coconut milk. Bring to a simmer for 3-4 minutes, taste for seasoning and serve with rice and curries or Indian flat breads.  Enjoy.

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