Pickled curries are popular in Sri Lankan cuisine, typically using coconut vinegar to provide acidity as well as sweetness. For our pickled pork curry, we've used cider vinegar for the same effect when paired with the coconut milk curry. On the side, you'll make pol roti, a simple but traditional Sri Lankan side to most meals.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Red Onion
150 grams
Green Beans
2 unit(s)
British Pork Loin Steaks
150 grams
Plain Flour
(Contains Cereals containing gluten)
30 grams
Desiccated Coconut
1 sachet(s)
Sri Lankan Style Curry Powder
15 grams
Ginger, Garlic & Lemongrass Puree
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
1 tsp
Sugar
½ tsp
Salt
4 tbsp
Olive Oil
5 tbsp
Water
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Halve, peel and chop the onion into 2cm chunks.
Trim the green beans, then cut into thirds.
Cut the pork into 2cm chunks. IMPORTANT: Wash your hands and equipment after handling raw meat.
In a large bowl, mix together the flour, desiccated coconut, sugar and salt (see pantry for both amounts).
Add the oil and slowly stir in the water (see pantry for both amounts). Knead until you form a smooth ball of dough. You should be able to easily roll the dough into a ball without it crumbling or being sticky.
If the dough is sticky and wet, mix in more flour until it's smooth. If the dough is crumbly and dry, add water until it binds together.
Portion the dough into evenly-sized balls, 2 per person. Set aside for now.
Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion chunks to the pan and stir-fry until softened, 4-5 mins. Stir in the pork chunks and green beans and stir-fry for 2-3 mins.
Stir in the Sri Lankan style curry powder and lemongrass, ginger and garlic paste and fry until fragrant, 1 min.
Stir in the coconut milk, chicken stock and water for the sauce (see pantry for amount), bring to a boil, then reduce the heat and simmer until thickened and the pork is cooked, 8-10 mins. Stir occasionally. IMPORTANT: The pork is cooked when no longer pink in the middle.
While the curry is cooking, coat the balls of roti dough, a clean surface and rolling pin, lightly in oil.
Roll out the balls of dough into rough circles approximately 0.5cm thick and 12-15cm in diameter.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the roti in batches to the pan, and fry until lightly charred with golden brown spots, 2-3 mins each side.
Repeat until all the rotis are cooked through. Once cooked, pile the rotis on a plate and cover with a teatowel or foil.
Stir the cider vinegar and honey (see pantry for amount) into the pork curry. Taste and season with more salt, pepper or sugar if needed.
Share the pickled pork curry between your serving bowls.
Serve the pol roti alongside for dipping.
Enjoy!