Sri Lankan Pork Belly Curry Recipe - Great British Chefs

Ingredients

• 4 cardamom pods, seeds only
• 1 tsp basmati rice
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp black mustard seeds
• 1 tsp fennel seeds
• 4 cloves
• 500g of pork belly, diced into 30g chunks
• 1 1/2 tsp chilli powder, toasted until dark but not burnt
• 1/2 tsp turmeric
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 2 tbsp of vegetable oil
• 5 garlic cloves, finely chopped
• 1 knob of ginger, 1 inch long, grated
• 2 tsp freshly ground black pepper
• 3 tsp chilli powder, toasted until dark but not burnt
• 4 green chillies, finely chopped
• 1 tsp turmeric
• 1 onion, finely diced
• 1 tsp tamarind pulp, dissolved in water (or 1 tsp tamarind paste)
• 1 lemongrass stick, bashed
• 1 cinnamon stick, 4 inches long
• 8 curry leaves
• 1 pandan leaf, 4cm long
• 1 green chilli, finely sliced into rounds
• 1 red onion, small, sliced into rings
• 2 limes, juiced