Sri Lankan Black Pork Curry gets its name from the ground black pepper used in the marinade. It is a dish made with tamarind, and I used a Moroccan spice blend so it’s not 100% Sri Lankan but tasty just the same. I also added some ingredients to lift the color a bit. The flavor hasn’t changed, it has a wonderful tart and peppery flavor. A really nice Sunday evening meal, try it with some plain boiled potatoes or white rice.
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Comfort food, Cook Top Dinner, Delicious, Different, Do-Ahead, Fall-Winter, Flavor, For Foodies, Slow Cooked/Braised
1 hr and 15 min
1 hr and 15 min
The pork should be marinated for 8 hours, or overnight for best results.
Degree of Difficulty
1 1/2lbpork shoulder or picnic roast cut into 1" cubes
Gather all ingredients before starting the recipe.
Season cubed pork on all sides.
Mix marinade ingredients in a small bowl and stir to combine.
Transfer pork to a plastic resealable bag and add marinade mixture. Seal bag and then work the marinade onto all pork surfaces so the pork is completely covered. Refrigerate for 8 hours, or over night.
Heat 2 tablespoons of olive oil in a deep sauté pan over medium heat. When the oil is hot, add the bay leaves, ground ginger and onions and sauté until the onions become soft, about 4-5 minutes.
Add the grated garlic, tomato paste, Thai red curry paste, the Asian chili sauce and stir to combine and sauté for another minute.
Add the marinated pork and the sugar and stir to combine.
Bring to a fast simmer, then reduce heat medium low to a gentle simmer, cover and cook for 1 to 1 1/2 hours, or until the pork is fork tender.