Total Time
2 hours 30 minutes
This take on a classic Sri Lankan curry is particularly unique due to its use of black pepper, which has a slow-building heat that creeps up on you. Black pepper doesn’t contain capsaicin, the substance responsible for chiles’ spiciness; instead it possesses a compound called piperine that gives it a warming intensity. (Peppercorns tend to lose their pungency over time, so consider cracking open a fresh jar for this recipe.) Paired with fragrant spices (cloves, cardamom, coriander), fatty pork, and an ample amount of vinegar to balance everything out, this curry is an explosion of flavor.
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Ingredients
4 servings
Curry Powder
15
fresh curry leaves
18
whole cloves
5
cardamom pods
1
4″-long Ceylon cinnamon stick, broken into small pieces
2
Tbsp. black peppercorns
1
Tbsp. coriander seeds
1
tsp. cumin seeds
1
tsp. fennel seeds
Pork and Assembly
1½
lb. skinless, boneless pork shoulder (Boston butt), cut into 1″ pieces
½
cup distilled white vinegar
1
tsp. turmeric powder
1
Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
¼
cup vegetable oil
2
medium onions, finely chopped
6
garlic cloves, finely grated
1
2″ piece ginger, peeled, finely grated
10
fresh curry leaves
1
lemongrass stalk, bottom third only, tough outer layers removed, lightly bruised
Steamed rice (for serving)
Special Equipment
A spice mill or a mortar and pestle
Preparation
Curry Powder
Step 1
Toast 15 fresh curry leaves, 18 whole cloves, 5 cardamom pods, one 4″-long Ceylon cinnamon stick, broken into small pieces, 2 Tbsp. black peppercorns, 1 Tbsp. coriander seeds, 1 tsp. cumin seeds, and 1 tsp. fennel seeds in a dry small skillet over medium-low, stirring occasionally, until fragrant, about 3 minutes. Transfer to spice mill or mortar and pestle and let cool. Grind to a fine powder. Set curry powder aside.
Pork and Assembly
Step 2
Place 1½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1″ pieces, in a medium bowl. Add ½ cup distilled white vinegar, 1 tsp. turmeric powder, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; toss to coat. Cover and chill 30 minutes.
Step 3
Heat ¼ cup vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook 2 medium onions, finely chopped, 6 garlic cloves, finely grated, and one 2″ piece ginger, peeled, finely grated, stirring often, until fragrant and onion is translucent, about 5 minutes. Mix in 10 fresh curry leaves, 1 lemongrass stalk, bottom third only, tough outer layers removed, lightly bruised, and reserved curry powder, then add pork along with any vinegar at the bottom of the bowl and mix well. Pour in 1½ cups water and bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally and adding up to ½ cup more water if needed, until pork is tender and liquid is slightly thickened, 1½–2 hours. Taste and season with more salt if needed. Fish out lemongrass; discard.
Step 4
Divide pork curry among shallow bowls or plates and serve with steamed rice.
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