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Wahakotte Pork Curry – Sri Lanka

by Ben Ford October 07, 2016

Wahakotte Pork Curry – Sri Lanka

Pork chops are always an incredibly economical option for thrifty households but can be so incredibly boring to eat. Fear not, with a little effort you can turn chops into a delicious curry that delivers tender pork in a hot, flavourful sauce.

If you can’t find fresh lemongrass most supermarkets have tubes of lemongrass paste these days and it is a perfectly acceptable substitute, but don’t leave it out altogether! As well, if you can’t get your hands on curry leaves these can be omitted – in fact I totally forgot about them when I made this last night and the dish didn’t suffer in my opinion.

Serve with some fluffy basmati and a naan to soak up the wonderful sauce.

This is a hot one! 

INGREDIENTS – serves 2

3 pork chops
2 tablespoons vegetable oil
1 red onions, thinly sliced
1 tablespoon fresh ginger, finely chopped
1 tablespoon garlic, finely chopped
1 star anise
2.5 cm piece cinnamon stick
1/4 teaspoon black pepper
1/2 lemongrass stalk, bruised or 1tsp lazy lemongrass paste
2 green finger chillies, sliced
10 curry leaves
200ml    chicken stock
75ml      coconut milk
salt to taste


2 tablespoons Ceylon curry powder
1 teaspoon red chilli powder (or Parva Lava powder)
2 tablespoons lemon juice
1 tablespoon tomato puree
1 tablespoon fresh ginger, finely chopped


Trim most of the fat off the chops, leaving a little to carry the flavour. Take away the bone too and dice into 3cm chunks.

In a bowl, mix all of the marinade ingredients together and rub really well into the pork.  Cover and pop in the fridge for an hour.

When ready heat the oil in a pan and slowly sauté the onions, ginger, garlic, cinnamon, star anise, black pepper, lemongrass, chillies and curry leaves for about 5 minutes, they should be lightly coloured. Add the pork and marinade and brown on all sides over a medium heat. Add the chicken stock, it shouldn’t cover the meat but come about ¾ of the way up the meat. Season with salt and gently simmer for 25 – 30 minutes, or until the pork is really tender.

Add the coconut milk, stir well and continue simmering until the sauce thickens and the pork is completely cooked.


Ben Ford
Ben Ford


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