Cynthia Shanmugalingam was born in Coventry to Sri Lankan parents and her restaurant Rambutan is a fond, personal tribute to the old country’s culinary heritage.
She continues to celebrate her lineage in her debut cookbook Rambutan: recipes from Sri Lanka (Bloomsbury Publishing). This gently spiced pork curry is an homage to an old Burgher recipe from housewives’ favourite, the Ceylon Daily News cookbook. It is sweet and moreish. It works fantastically with pineapple sambol.
INGREDIENTS
- 2 tbsp coconut or vegetable oil 2 onions, peeled and diced
- 20 fresh curry leaves
- 4cm fresh root ginger, peeled and sliced
- 2 garlic cloves, peeled and halved
- 450g pork ribs or pork shoulder, diced into 2–3cm chunks
- 2 tbsp pickled pork curry spice mix (see below)
- 125ml apple cider or white wine vinegar
- 1 tsp granulated sugar
- 2 lemongrass stalks
- Optional: 5cm piece of pandan leaf
- 1½ tsp salt, or to taste
- 50ml coconut milk
For the pickled pork curry spice mix:
- 2 tsp coriander seeds 1 tsp cumin seeds
- 5cm piece of cinnamon stick
- ⅓ tsp fenugreek seeds
- ½ tsp chilli powder
METHOD
Make the spice mix by placing a small dry frying pan over a medium heat. Add all the spices and cook, stirring occasionally for 2–3 minutes, until fragrant. Transfer to a bowl to cool, then blitz in a spice grinder or mini food processor or pestle and mortar until fine.
Place a large saucepan or wok over a medium-high heat, add the oil and fry the diced onions for 4–5 minutes, until soft. Add the curry leaves, ginger and garlic. After 2–3 minutes, when the garlic is starting to brown, add the pork, 2 tablespoons of spice mix, the vinegar, sugar, lemongrass and pandan leaf, if using. Pour in enough water to just cover the pork, and sprinkle over the salt. Bring to a gentle boil and then turn the heat to low and leave to cook, partially covered with a lid, for 2–3 hours.
When the meat is very soft and you can slice a piece with a spoon, stir in the coconut milk and cook through for 3–4 minutes. Taste and if you think it needs it, add a teaspoon more vinegar.
Serve with steamed rice.
