Sri Lankan Pork Curry with Black Pepper and Rice
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Ingredients
- 700 g diced pork shoulder
- 1.5 tbsp black peppercorns
- 2 onion, finely sliced
- 2 tbsp cider vinegar
- 12 curry leaves
- 15 g fresh ginger
- 5 garlic cloves
- 2 tbsp coconut oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 748 kcal
- Protein
- 38.7 g
- Carbohydrate
- 67.5 g
- of which sugars
- 4.4 g
- Fat
- 35.7 g
- of which saturates
- 15.8 g
- Fibre
- 3.2 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Crush the black peppercorns coarsely.
- 3
Heat the coconut oil in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 4
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 5
Add the pork and crushed pepper, and cook for 8 minutes, stirring, until sealed and no pink remains.
- 6
Stir in the cider vinegar and 150ml water, cover and simmer for 45-50 minutes, stirring occasionally, until the pork is tender.
- 7
Serve the pork curry hot with the rice.
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