Name: Black Pork Curry (Kalu Uru Mas Curry)
Yield: Serves 4
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

cubes of pork stewed with curry leaf coconut and spices

Acken Studios

Enough cannot be said of the Sri Lankan delicacy black pork curry. It is a delicious and truly flavorful dish—every family has their own generational recipe. This recipe may not be one you learn overnight. It is, however, worthy of the time and effort you’ll put into preparing it. Its spiciness comes from the black pepper and its black color from the roasted curry powder and roasted coconut.

Recipe notes

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