Free P&P on all orders over £15.00

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

FOR THE MARINADE

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

Author


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Thai Spiced Cauliflower Steak Recipe
Thai Spiced Cauliflower Steak Recipe

by Ben Ford February 15, 2018

All aboard the cauliflower steak bandwagon! We're bringing you a spiced up version using our sambals, come take a looksy.

Continue Reading →

Superfudge Chilli Brownies
Superfudge Chilli Brownies

by Ben Ford February 12, 2018

A light and chewy brownie may sound like a contradiction in terms but if you get everything just right that is what you'll have :)

Continue Reading →

How to make kimchi - Chinese Leaf Kimchi Recipe
How to make kimchi - Chinese Leaf Kimchi Recipe

by Ben Ford January 14, 2018

Learn how to make Chinese leaf kimchi with this easy to follow method.

Continue Reading →