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Meat, South and Southeast Asian

Sri Lankan black pork curry with rice

Sri Lankan black pork curry is a slow cooked pork shoulder dish made with deeply toasted spices, served with white rice, for 4 people in 1 hour 40 minutes, medium difficulty, around €3.20 per person. Success depends on toasting the spices until dark brown without burning them, which gives the curry its signature black color.

I'm suggesting a black pork curry, a Sri Lankan classic, with deeply toasted spices and the tang of tamarind, served with white rice.

Sri Lankan black pork curry with rice
Total time
1 h 40
Difficulty
Medium
Cost per person
€3.20
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This curry gets its name from its nearly black color, achieved by toasting coriander, cumin, fennel, pepper and cinnamon until they turn deeply brown. The pork then simmers in these roasted spices, with a splash of cider vinegar standing in for traditional tamarind and adding a tang that cuts through the richness of the meat. The result is fragrant, mildly spicy, with a thick dark sauce that clings perfectly to the rice.

This is a dish to plan for a Sunday or a weeknight when you have some time on hand, since the simmering takes a full hour of unattended cooking. It works well for a meal with adults curious about new flavors, but it's less suited to young kids because of the chili. The smell of spices toasting in the kitchen already promises something different from your usual curry.

The ingredients

4 people

Butcher

  • Pork shoulder 700 g

Fruits and vegetables

  • Onion 2
  • Garlic 4 cloves
  • Fresh ginger 2 tsp

Pantry

  • Coriander seedsoften in the pantry 2 tbsp
  • Cumin seedsoften in the pantry 1 tbsp
  • Fennel seedsoften in the pantry 1 tsp
  • Black peppercornsoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 stick
  • Chili powderoften in the pantry 1 tsp
  • Cider vinegaroften in the pantry 2 tbsp
  • Brown sugaroften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Long grain riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

The step by step recipe

  1. Dry toast the coriander, cumin and fennel seeds, the pepper and the cinnamon stick in a pan until dark brown, then grind them. 5 min

    Don't walk away, a few extra seconds turns the spices bitter.

  2. Cut the pork into cubes and mix it with the ground spices, chili powder, vinegar and salt.

    The vinegar stands in for tamarind and adds the tang that balances the richness of the pork.

  3. Brown the sliced onions, garlic and ginger in oil in a Dutch oven, then add the marinated pork. 15 min

    The darker the onions, the blacker and deeper the curry will be.

  4. Add the brown sugar and a glass of water, cover and let simmer gently. 1 h

    Check it isn't sticking, add a little water if needed.

  5. Cook the rice in salted water, drain it and serve it alongside the curry. 12 min

    Plain white rice lets the spices stand out.

Our tips to get it right

  • Grind the spices right after toasting, while still warm, they release more aroma than a pre ground powder that's been sitting around.
  • Cut the pork into even 3 cm cubes so every piece cooks at the same rate during the simmer.
  • Marinate the pork in the spice mix for at least 30 minutes before cooking if you have time, the meat picks up much more flavor that way.

The variations

  • Swap the pork shoulder for boneless chicken thighs for a quicker version, the simmering time then drops to about 30 minutes.
  • For a vegetarian version, replace the pork with cooked chickpeas and cubed pumpkin, added right after toasting the spices.
  • For kids, cut the chili powder in half and serve the sauce on the side so everyone can adjust the heat themselves.

What to serve it with

  • Plain white rice
  • Crisp cucumber on the side
  • Spiced black tea after the meal

Storage

The curry keeps for 3 days in the fridge in a sealed container, and the flavor actually rounds out the next day. It freezes well for up to 2 months, reheat it gently in a pot with a splash of water if the sauce has thickened.

Questions about this dish

Can you replace the cider vinegar with tamarind?

Yes, if you can find tamarind paste, swap the vinegar for a tablespoon diluted in a little water. It's the traditional ingredient, vinegar is just an easier to find alternative.

How do you get the curry's black color without food coloring?

The color comes entirely from toasting the whole spices slowly until they turn very dark brown. Don't let them burn, or the dish turns bitter instead of black.

Can you make this curry ahead of time?

Yes, this curry actually tastes better made a day ahead, giving the spices time to fully infuse the sauce. Reheat it gently in a pot before serving with freshly cooked rice.

What cut of pork can you use instead of shoulder?

Pork butt works just as well and turns just as tender after a long simmer. Avoid very lean cuts like tenderloin, which would turn tough during cooking.

How long does it take to make a Sri Lankan black pork curry with rice?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Sri Lankan black pork curry with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sri Lankan black pork curry with rice cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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