Cubed pork shoulder slow cooked with Sri Lankan Roasted Curry blend, fresh curry leaves, star
anise and green cardamom pods. This recipe uses convenient coconut milk powder which can
of course be substituted with canned or freshly made coconut milk.
2 tbsp ghee or oil
1 large onion, chopped
3 cloves garlic, crushed
1 tbsp grated ginger
2 tsp Spice Fusion Sri Lankan Roasted Curry blend
7 curry leaves
2 whole star anise
4 green cardamom pods, lightly crushed
Pandan leaf, optional
1 tsp black pepper
½ tsp salt
600g pork shoulder, cut into cubes
1 tbsp white vinegar
1 cup chopped tomatoes
2 small green chillies, finely chopped
50g packet coconut milk powder
Heat oil or ghee in a large saucepan.
Add onion and cook until golden brown.
Add garlic and ginger and sauté for one minute, then stir in Sri Lankan Roasted Curry
blend, star anise, curry leaves, cardamom pods, pandan leaf, if using, black pepper and salt.
Add pork and cook, stirring constantly, until browned all over.
Add vinegar, tomatoes and water to just cover the meat.
Bring to a boil and then simmer for 45 minutes or until pork is tender.
Stir in chillies and coconut milk powder and simmer until gravy thickens.