Sri Lankan White Pork Curry with Coconut and Lemongrass

Ingredients

• 650 g diced pork belly, skin removed
• 400 ml coconut milk
• 2 lemongrass stalks, bruised
• 3 pandan leaves
• 150 g shallots, finely sliced
• 5 garlic cloves
• 3 fresh green chillies
• 1 tsp ground turmeric
• 2 tbsp Sri Lankan unroasted curry powder
• 2 tbsp coconut oil

Method

1. 1

   Heat the coconut oil in a heavy saucepan over a medium heat. Add the shallots, lemongrass, pandan leaves and green chillies; cook for 6 minutes until the shallots soften.

2. 2

   Add the garlic, turmeric and unroasted curry powder; stir and cook for 2 minutes.

3. 3

   Add the diced pork and toss to coat in the spice mixture. Pour in the coconut milk and 200ml of water. Bring to a boil.

4. 4

   Reduce to a low simmer, cover, and cook for 35–40 minutes until the pork is very tender and the sauce is creamy and pale golden.

5. 5

   Remove the lemongrass and pandan. Season with salt and serve with rice and a pol sambol.