BLACK PORK CURRY (KALU URU MAS CURRY)

Black Pork Curry (Kalu Uru Mas Curry) image

Enough cannot be said of the Sri Lankan delicacy black pork curry. Its spiciness comes from the black pepper and its black color from the roasted curry powder and roasted coconut.

Provided by Ruwanmali Samarakoon-Amunugama

Categories Dinner Braise Pork Coconut Curry Rice Ginger Pepper Paprika Winter Wheat/Gluten-Free Tree Nut Free Peanut Free Dairy Free

Yield Serves 4

Number Of Ingredients 14

Previous Next

Ingredients

¼ cup unwashed, parboiled white rice (any type of rice)
¼ cup scraped coconut or frozen grated coconut (thawed)
1 tsp. ground black pepper or 5 peppercorns
1-1¼ lb boneless pork roast with a fat cap
3-4 pieces dried goraka preserved in brine or the juice of 1 small lemon
¼ red onion, finely chopped
3 garlic cloves, peeled and finely chopped or sliced
1½-inch piece of fresh ginger, peeled and finely chopped
6 curry leaves, ripped into small pieces
3½ heaping tsp. roasted curry powder
3½ tsp paprika
2 heaping tsp. cayenne powder
1 tsp. ground turmeric
1½ tsp. fine sea salt, or to taste

Steps:

Start by dry-roasting the rice and coconut. Set a stainless-steel pan over high heat. When the pan is hot, add the rice. Watch the rice closely, as the heat will make the grains begin to pop. Shake the pan to help roast the grains evenly, to quicken the popping, and to avoid burning.
When the grains are evenly roasted and browned, pour them onto a plate or into a bowl and set aside to cool.
Set the pan back over high heat. Add the coconut to the pan.
Using the back of a fork or spoon, lightly press the coconut into the pan to quicken the roasting. Working quickly, stir the coconut around in the pan and shake the pan to help the pieces roast evenly.
When the coconut is almost black (but not burnt) transfer it to a separate dish and set aside to cool. (There may be some pieces that are still whitish in colour.)
Using a mortar and pestle, grind half of the roasted rice grains. Add the pepper (or whole peppercorns) and continue grinding until the rice looks like fine crumbs. Pour into a bowl and set aside.
Pour the coconut into the mortar and pound it until it looks like fine coffee grounds. If the coconut is fresh, there will be a bit of oil. Set aside.
Cut the pork and its fat into 1-inch chunks and place them in a pot. Add the goraka (or lemon juice), onion, garlic, ginger, curry leaves, curry powder, paprika, cayenne, turmeric, and salt. Add enough cold water to just cover the meat mixture, set the pot over medium-high heat, and cover. Once it has reached a boil, turn down the heat to medium-low and let it cook, covered, for 45 minutes. Check occasionally to see if more salt is needed.
Add the ground rice and coconut mixture to the pork. Mix everything to combine, turn down the heat to low, partially cover, and let simmer for another 15 minutes.