900 gmpork belly, large bones removed, meat cut into 2.5cm pieces
10 gm(2cm) piece ginger, thinly sliced
2 piecesgoroka (see note)
10fresh curry leaves
2 tbspuncooked long-grain rice, finely pounded in a mortar and pestle
2 tspdried chilli flakes
1 tsp eachcumin and fennel seeds, dry roasted and finely ground
4green cardamom pods, bruised
½ tspground turmeric
2 tbspvegetable oil
10red shallots, peeled and finely chopped
5garlic cloves, thinly sliced
Combine pork in a bowl with all ingredients except oil, shallots and garlic. Cover with plastic wrap and stand for 1 hour.
Heat oil in a large saucepan over medium heat, add shallots and cook until translucent (6-8 minutes). Add pork mixture, garlic and 250ml water and simmer over low heat for 45 minutes or until the meat is tender and the gravy is thick. Season to taste with salt.
Note Goroka is available from Asian grocers. This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.