කළු පොල් Pork Curry

Aromatic කළු පොල් Pork Curry, rich, tender and bursting with flavour, our recipe is sure to have you craving more! Try it with crispy roast paan from Keells.

Here’s the recipe for you to try making this at home. Enjoy!

Ingredients (Serves 4)
• 500g Pork
• 01 Lemon grass
• 01 Big onion sliced
• 02cm Ginger chopped
• 04 Cloves of garlic
• 3-5 Tamarind pulp
• 3-inch Rampe leaves
• 10-15 Curry leaves
• 02-inch Cinnamon stick
• 3 tbsp. Roasted Curry Powder
• 5 Cardamom Pods
• 5 Cloves
• Salt to taste
• Black pepper powder
• 02 tbsp Oil
• 50g raw red Kakulu rice
• 50g scraped Coconut

Method
1. Cut the pork into ½ - 1-inch cubes. If the pork chops have bones you can add those to the curry as well, as they add more flavor.
2. To make the Kalu pol: heat a pan and add the raw rice and toss on the flame until it becomes dark brown in color. Then add the coconut. Stir until it becomes very dark in color. Once dark in color take the mixture off the fire and let it cool. When cool, blend the kalu pol mixture in the grinder.
3. Add 3 tbsp. of roasted curry powder and the කළු පොල් mixture into the pork. Then add salt and pepper to taste. Leave the pork in the mix to marinade in the fridge for 04 -06 hours or overnight.
4. The next day, bring the meat to room temperature before cooking.
5. Crush the cardamom pods and cloves.
6. Heat 2 tbsp. of oil in a saucepan over medium heat. When the oil is hot, add the crushed cardamom and cloves, rampe leaves, curry leaves, cinnamon, lemon grass and fry until fragrant. Add onion, garlic and ginger to the mix. Once the onions start to brown, add the marinated pork and tamarind puree, stir well. Add 01 cup of water and bring the curry to a boil.
7. Lower the heat to medium-low and let it simmer for 1 hour. Check on the curry, and continuously add extra water to prevent the curry from drying out.
8. Taste and add more salt and some tamarind puree, if needed.
9. You can serve this curry immediately, but it tastes better after it has rested for a little while. It gets even better the next day!