Black pork curry is one of the authentic flavourful Sri Lankan meat curry. Meaty pork chunks cooked with some fatty parts along with Ceylon spices and simmer in low heat with touch of thick coconut milk and at last sprinkle some Ceylon black curry powder. That’s how we describe this authentic Ceylon black pork curry. If someone is talking about Ceylon pork curry the first thing that comes to mind is this black curry version. 

I still dunno why and how we, people who lives in coastal area of Negombo to Chilaw (I can guarantee on these words) started to eat meat only on Sundays or any other special days. Mostly people in these area eat seafoods during the whole weekdays and awaiting for Sunday to buy some fresh meat from butcher shops. Meats are always fresh as how they eat fresh seafoods. In every Sundays, kitchens of these area are busy with doing their best for lunch. People who are afford to make all three types of meat like chicken, pork and beef they do. But in our families most of us are far away from beef. So my mother either do chicken or pork. When it is church feast, Christmas, new year or any other special day we have both. Whenever she cooks both, most of the time we have chicken stew and either black pork curry or pork Kalu Pol curry.  But whenever its only chicken we always goes with her black chicken curry. That’s how we were and we are await for some meats on Sundays. And never forget to re heat the leftovers on Monday morning to sandwich with some fresh bakery breads. 

Until I finish my school, I never ate any other meat rather than chicken. Though my mother cooks pork all the time. There’s a reason for it. One day, I guess I was about 10 or 11. I was at my maternal grandma’s place. Her cooking was amazing and that’s what my mom got. It was a Sunday, she fed me with her cooking. I had lunch at her place. There were some Ceylon pork stew curry cooked with mustard cream, vinegar, banana peppers and other spices (that’s delicious and I’m drooling over my laptop) but suddenly I had a bite with that fatty part, as how I hate to eat those chewy pork fat and makes myself keep away from pork. even my mom also cook pork with fat but she always served my part without fat so eating pork with fat in my grandams’s place completely took me aways from pork. So stopped eating pork until I came to Italy. And then here I started to eat most of the thing that I hated to eat. With the time I realised the tastes, nutritions and benefits of most of the foods. I completely forgot how tastes were my mom’s pork curries. But I started to cook it with her help. She guided me through our phone calls and whenever I’m back to home for my vacation I always had plenty of her pork curries in many different ways. Black pork curry, devilled pork curry, Kalu Pol pork curry, pork stew/pepper pork are what mostly take in part of her kitchen. Specially last Christmas when I was in home after a decade for Christmas and new year I got a chance to cook with my mother to our whole family. It was beautiful when mom and daughter cooks together. We get lots of chances to learn old techniques from them. And little bit of cooking fights happen too. How wonderful being a daughter, I wish if I can stuck in her place like how we stuck in our home these days. 

Usually my mother marinate her meat 1 or 2h before she starts cooking. But here I marinated my pork chunks day before night as how I got plenty of time due to this quarantine of covid 19. If you are planning to marinate 1h before cooking add garcinia (goraka) with the rest of the ingredients and marinate. But if you are planning to do night before like how I did, don’t add goraka for your marination. Will makes your curry more sour than what we need. And here I’m using pork loin with low fat, but if you prefer you are totally free to use any part with fat also. And it will be more tastier than low fat. Pork is always tasty when you can cook with its own fat. But as how I hate pork fat I always used to use less fat on my curries. 

1.here I got 475g pork meat. Cut into chunks. Not too small neither too big. Wash well and leave in a colander to leave all the excess water about 10-15 minutes. 

2.get a clean bowl, put all the meat there and marinate them with 1,1/2tbs chilli powder, 1/2tsp turmeric powder, salt and chop 2 garlic cloves with 2’’ size ginger piece. Coat all the pieces with spices and cover with a cling wrap. Refrigerate to marinate overnight. 

3.take out of the refrigerator at least 2hours before cook. Add 1 large whole piece of goraka and mix. Leave it to marinate more 1-2h. 

4.heat a clay pot or any other pot you have on medium heat. Add 2-3tbs cooking oil and heat. Add cinnamon stick, 3 cardamom pods gently crush with knife/cup. Add few curry leaves, pandan leaf, crushed 2 garlic cloves and 2 split green chillies. Sauté in medium heat about 2-3 minutes or until aromatic flavour realise. 

5.add 1tbs chilli powder and cook about 30 seconds with aromas and add the marinated pork chunks. Sear, cook until well coated with aromas and spices. Cook 3-4 minutes. 

6.add 100ml Waterloo the pot and mix well. Cover and cook for 15 minutes and take off the lid. Cook more until all water gets evaporated. 

7.add around 100-120 ml thick coconut milk and stir well. Bring the curry to boil and simmer about 5 minutes in low heat. 

8.and the finale. sprinkle 1tbs Ceylon black curry powder and mix well with all the chunks and cook more 2 minutes in low heat and fire off.