Wild boar or pork curry

Name: Wild boar or pork curry
Yield: Serves 6
Cuisine: Sri Lanka
Ingredients: 1 teaspoon fennel seeds, dry roasted and ground; ½ teaspoon ground turmeric; 900 g (2 lb) pork belly with the bone in, cut into 2.5 cm (1 in) pieces; 1 teaspoon cumin seeds, dry roasted and ground; 2 teaspoons dried chilli flakes; 2 cm (¾ in) piece ginger, thinly sliced; 1 sprig fresh curry leaves, leaves picked; 4 green cardamom pods, bruised; 2 tablespoons raw long-grain rice, finely pounded; 1 cinnamon stick; 10 red onions, peeled and finely chopped; 5 garlic cloves, thinly sliced; 2 tablespoons vegetable oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

Ingredients

900 g (2 lb) pork belly with the bone in, cut into 2.5 cm (1

Asia
Sri Lanka
Main course
Gluten-free
Spicy

Method

Combine the pork in a bowl with all the ingredients except the oil, onions and garlic. Cover and allow to stand for 1 hour.

Heat the oil in a large heavy-based saucepan over medium heat, add the onion and cook for 6–8 minutes or until translucent. Add the pork mixture, garlic and 250 ml