Sri Lankan Black Pork CurryStir fry

Preparation: 15 mins Cooking time: 50 mins Serves: 4
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  • 500g 100% NZ pork scotch fillet, diced into 2cm cubes
  • 2 tbsp canola oil
  • 1x large onion, peeled and diced
  • 1 tbsp finely diced fresh garlic
  • 1 tbsp finely diced fresh ginger
  • 2 tbsp toasted curry spice
  • 2 tbsp ground black pepper
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 5x cardamons, crushed
  • 4x whole cloves
  • 1x piece of cinnamon stick
  • Salt, to taste
  • 10x curry leaves
  • 2 cups water
  • 1 tbsp palm sugar or brown sugar
  • 200ml coconut milk


  1. Heat the oil in a heavy based lidded saucepan and stir fry the pork, onion, garlic and ginger until pork lightly browned.
  2. Add all remaining spices and curry leaves and stir fry for 5 minutes.
  3. Stir in the water and sugar; bring to the boil, place lid on pan, and simmer gently for 45 minutes until sauce has thickened and meat is cooked through and tender.

Serving suggestion

  1. Serve with sautéed leeks and long grain rice to which 1 tsp ot tumeric powder has been added during cooking.