Fiery Black Pork Curry with Steamed Greens and Basmati Rice

Name: Fiery Black Pork Curry with Steamed Greens and Basmati Rice
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Sri Lankan
Ingredients: 2 pound pork shoulder (trimmed and cut into 1-inch cubes); 2 tablespoon coconut oil; 1 red onion (large, thinly sliced); 1 teaspoon black peppercorns; 1 tablespoon white rice (raw); 2 teaspoon cumin seeds; 2 teaspoon coriander seeds; 0.5 teaspoon fenugreek seeds; 4 dried red chilies; 11 curry leaves; 1 cinnamon stick (1 inch); 3 clove garlic (minced); 1 fresh ginger (1 inch, grated); 0.5 teaspoon turmeric powder; 1 teaspoon salt (or to taste); 13.5 fluid ounce full-fat coconut milk; 3.5 cup water (for cooking rice); 1.5 cup basmati rice (uncooked); 1 pound green beans (trimmed)

A deeply aromatic and spicy Sri Lankan black pork curry, featuring roasted spices and a rich gravy, complemented by simple steamed green beans and fluffy basmati rice.

Prep: 30 min
Cook: 1 hr 30 min
Total: 2 hr
Servings: 6
Cuisine: Sri Lankan
Difficulty: Medium

Dietary

Nut-Free
Dairy-Free
Egg-Free
High-Protein

Ingredients

2 pound pork shoulder (trimmed and cut into 1-inch cubes)
2 tablespoon coconut oil
1 red onion (large, thinly sliced)
1 teaspoon black peppercorns
1 tablespoon white rice (raw)
2 teaspoon cumin seeds
2 teaspoon coriander seeds
0.5 teaspoon fenugreek seeds
4 dried red chilies
11 curry leaves
1 cinnamon stick (1 inch)
3 clove garlic (minced)
1 fresh ginger (1 inch, grated)
0.5 teaspoon turmeric powder
1 teaspoon salt (or to taste)
13.5 fluid ounce full-fat coconut milk
3.5 cup water (for cooking rice)
1.5 cup basmati rice (uncooked)
1 pound green beans (trimmed)

Instructions

First, prepare the roasted spice blend. In a dry skillet over medium-low heat, roast the black peppercorns, raw white rice, cumin seeds, coriander seeds, fenugreek seeds, dried red chilies, and 5 curry leaves until fragrant and lightly browned, about 5-7 minutes. Stir frequently to prevent burning. Transfer to a spice grinder or mortar and pestle and grind into a fine powder.
In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat. Add the sliced red onion, remaining 5-7 curry leaves, cinnamon stick, minced garlic, and grated fresh ginger. Sauté until the onion is softened and translucent, about 5-7 minutes.
Add the cubed pork shoulder to the pot and brown on all sides for about 8-10 minutes.
Stir in the ground roasted spice blend, turmeric powder, and salt. Mix well to coat the pork. Cook for 2 minutes until fragrant.
Pour in the full-fat coconut milk and 1/2 cup water. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the pork is tender. Stir occasionally to prevent sticking.
While the curry simmers, cook the basmati rice. Rinse 1 1/2 cups uncooked basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork.
Prepare the steamed green beans. Bring a small pot of water to a boil. Add the trimmed green beans and steam for 3-5 minutes, or until tender-crisp. Drain well.
Serve the Fiery Black Pork Curry hot with the fluffy Basmati Rice and Steamed Green Beans on the side.

Notes

For an even richer flavor, you can toast the coconut oil with the curry leaves, garlic, and ginger before adding other ingredients. Adjust the amount of dried red chilies based on your spice preference.

Nutrition (per serving)

Calories: 680
Protein: 42.5 g
Carbohydrates: 50.8 g
Fat: 34.5 g
Fiber: 6.1 g
Sodium: 750 mg
Saturated Fat: 22 g
Sugar: 5.2 g
Cholesterol: 120 mg