You Sri Lankans may heard, cooked and even tasted various styles pork curries. But I know mostly few of you are know about “kalu pol pork curry” the term kalu pol means dry roasted freshly scrapped coconut and raw rice with mustard seed, later grind it into a fine powder. That’s the main and the secret ingredient of this curry. This curry is now fading from Sri Lankans. Nowadays very rarely cook this curry in home kitchens. this comes from family to family, generation to generation. i got to know this from my mom. She got this recipe from her mom. As I usually cook their recipes. My mother also not cooking this every time. Very rarely happen this in her kitchen even. Even I was totally forgot this curry. But one day I saw this curry on social media and I was asking from my mother, you and grandma cooked this when we were kids, why you don’t cook now…? I need the recipe, the real one that grandma cooked. here what she shared. I was totally forgotten how delicious this was. 

it’s been a decade to this November, we are remembering our grandma’s past.  If you noticed I shared this recipe on instagram  16th November as how we remembering her pass, to honour her.  Sri Lankan foods, the authentic Sri Lankan foods what I cook mainly I got from my mother and she got from her mother. Everyday after I cooked some authentic, flavourful Sri Lankan food, I feel like, I didn’t do this. These all are smell and tastes just like grandma’s food. I used to say these words to my husband every single time. Because I still smell it. the smells of her cooking, her kitchen. Very badly I miss her. i wish she still lives with us to tastes these. I never got a chance to cook her. She passed when I was schooling. I know she is watching all of these and all I wanna say, live happily where ever you are… 

1.I got around 800g pork chunks. With some fat. add pork chunks to large mixing bowl and marinate with 1tbs chilli powder, 1/2tsp each turmeric and black pepper, salt and cinnamon pieces. Cover with a cling wrap. Leave around 1-2h to marinate. If possible do overnight marinate. 

2.dry roast 1,1/2tbs chilli powder in a small pan in low heat and leave aside. 

3.dry roast 2,1/2tbs scrapped coconut, 1,1/2tbs washed raw rice and 1tsp mustard seeds in a small pan. Roast in low heat until coconut are brown in colour and grind into a fine powder and leave aside. 

4.heat a pot with 2tbs oil and add cinnamon stick and 3-4 cardamom pods, fry around 30 seconds. Add split 3 green chilies, finely chopped 3 garlic cloves and 2 inch size ginger piece, use mortar and pestle to chop/grind your garlic and ginger. some curry leaves and pandan leaf. Fry the aromas couple of minutes. 

5.add previously dry roasted chilli powder along with 1,1/2tbs black curry powder to the pot and cook around 30 seconds with aromas and add the marinated pork chunks, 1 piece of goraka/ garcinia Cambogia and mix well until meat are coated with aromas and spices. Do this in low heat, so you could easily coat each and every piece without burning. 

6.add 1,1/4cup water to the pot and stir, cover and slow cook around 35-40 minutes. Until water level goes down. 

7.add 1cup thickened coconut milk and dry roasted “kalu pol” powder to the curry and give it a good mix. Cover and slow cook more around 15-20 minutes and you have your own kalu pol pork curry. 

8.after slow cooking around 60 minutes in complete cooking process, you’ll see your meat easily break/pulled apart when you touch it. That’s a top secret you must know about kalu pol pork curry.