Pork Black Curry

Ingredients:

1kg pork, cut into bite-sized pieces
20 dried chillies
1 tsp freshly-ground black pepper
8cm length of rampe (pandan) leaf
1 lemongrass stalk, dry outer layers removed
6 curry leaves
4 garlic cloves
3cm piece of ginger, grated
5 cloves
5 cardamom pods
7 pieces of goraka (the rind of Garcinia gummi-gutta fruit, also known as Malabar tamarind)
10 red onions
2 tsp black curry powder
oil for frying
salt, to taste

Method:

Heat 2 tbsp oil in a wok or pan, add the chillies and fry until they turn a dark red in colour. Turn into a mortar and pound with the onions, garlic, ginger, lemongrass, curry leaves and rampe until you have a smooth, fine, paste.

Soak the goraka in a bowl of warm water for a few minutes, until soft. Drain and place in a mortar with a little of the soaking water, then pound to a paste.

Combine this pastes and the pork in a bowl. Toss to coat, season to taste with salt and stir in the black pepper. Set aside for 10 minutes to marinate.

Turn the meat mixture into a cooking pot and pour in just enough water to cover all the ingredients. Bring to a boil, reduce to a simmer, cover the pan and cook for about 80 minutes, or until the meat is completely tender and almost all the liquid has been absorbed.

Sprinkle the black curry powder over the meat mixture and stir to combine. Continue cooking the mixture until the sauce is almost dry and the meat pieces are well coated.

Serve hot, accompanied by rice.

The meat will keep for up to a week without refrigeration, as long as it is heated daily to help preserve it.

Pork Black Curry

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