Devilled pork

Devilled pork

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
600g pork shoulder, cut into cubes
25ml white vinegar
1 teaspoon salt
3 tablespoons vegetable oil
2 large onions, finely chopped
2 green chillies, deseeded and finely chopped
5 garlic cloves, finely minced
5cm ginger, peeled and finely minced
10 curry leaves
4 cardamom pods, seeds only
1/2 teaspoon fenugreek seeds
1 teaspoon chilli flakes
1 tablespoon Sri lankan curry powder
4 tomatoes, finely chopped
1 tablespoon soy sauce

Method

  1. Mix the pork with the vinegar and salt. Set aside.
  2. Heat the oil in a saucepan on a medium heat, then add the onions, chillies, garlic, ginger and curry leaves and stir-fry for 10 minutes until golden brown. Add the pork and stir-fry for 5 minutes.
  3. Add the cardamom pods, fenugreek seeds, chilli flakes and curry powder and fry for a further minute before adding the tomatoes. Stir for a further minute, then cover and cook on a very low heat for 30 minutes, stirring occasionally, adding a few tablespoons water if the mixture looks too dry.
  4. Stir in the soy sauce and season to taste.
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