Sri Lankan Pork Belly Curry Recipe

Sri Lankan Pork Belly Curry is a flavorful and aromatic dish that combines tender pork belly with a rich and spicy curry sauce. The pork belly is first marinated in a blend of spices and then slow-cooked until it becomes melt-in-your-mouth tender. The curry sauce is made with a combination of onions, garlic, ginger, and a variety of spices such as turmeric, cumin, and coriander. This dish is best served with steamed rice or roti for a satisfying and delicious meal.

4.9
21 Rating -
Rate
Non Vegdiet
1hr 10minstotal
1hr 10m.total
Sri Lankan Pork Belly Curry
plan
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ingredients serve

Ingredients for Sri Lankan Pork Belly Curry Recipe

  • 250 gram Pork Belly, Cut Into Bite Sized Pieces
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Cumin Powder
  • 1/2 teaspoon Coriander Powder
  • 1.50 cloves Cloves Of Garlic, Minced
  • 1/2 inch Ginger, Grated
  • 1/2 teaspoon Salt
  • 1 tablespoon Oil
  • 1/2 Onion, Thinly Sliced
  • 1/2 tablespoon Curry Powder
  • 1/2 stick Cinnamon
  • 1.50 Cardamom Pods
  • as required A Handful Of Curry Leaves
  • 200 milliliter Coconut Milk
  • 100 milliliter Water

Directions: Sri Lankan Pork Belly Curry Recipe

Cooking Directions

  • STEP 1.In a bowl, combine the pork belly with turmeric, chili powder, cumin, coriander, garlic, ginger, and salt. Mix well and let it marinate for at least 1 hour.
  • STEP 2.Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
  • STEP 3.Add the marinated pork belly to the pan and cook until browned on all sides.
  • STEP 4.Add the curry powder, cinnamon stick, cardamom pods, and curry leaves to the pan. Stir well to coat the pork belly with the spices.
  • STEP 5.Pour in the coconut milk and water. Bring to a simmer and let it cook for about 1 hour or until the pork belly is tender.
  • STEP 6.Serve the Sri Lankan Pork Belly Curry hot with steamed rice or roti.
  • STEP 7.Enjoy!

Cooking Tips

  • For extra flavor, you can toast the spices before adding them to the curry.
  • If you prefer a spicier curry, you can add more chili powder or fresh chilies.
  • Make sure to cook the pork belly until it is tender and easily falls apart.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan over low heat until warmed through.
  • Serve the Sri Lankan Pork Belly Curry with steamed rice or roti for a complete meal.
Nutrition
value
801
calories per serving
38 g Fat49 g Protein82 g Carbs51 g FiberOther

Current Totals

  • Fat
    38g
  • Protein
    49g
  • Carbs
    82g
  • Fiber
    51g

MacroNutrients

  • Carbs
    82g
  • Protein
    49g
  • Fiber
    51g

Fats

  • Fat
    38g

Vitamins & Minerals

  • Calcium
    903mg
  • Iron
    25mg
  • Vitamin A
    1252mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    167mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    62mg
  • Vitamin E
    6mg
  • Copper
    3mcg
  • Magnesium
    366mg
  • Manganese
    30mg
  • Phosphorus
    525mg
  • Selenium
    92mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp