Hi there! This is the kind of curry that rewards a little patience. Pork simmers slowly with roasted curry powder, goraka, pepper and fragrant aromatics until the gravy turns deeply brown and clings to every bite.
Known as kalu uru mas curry, Sri Lankan black pork curry gets its dark, rounded flavour from toasted spices and careful reduction, not coconut milk. Serve it with rice or a favourite Sri Lankan side, and save a little extra time for the delicious aroma to take over your kitchen.
Prep: 20 minutes, plus marinating
Cook: 1 hour 30 minutes to 2 hours
Serves: 4–6
Heat: Medium, adjustable
Ingredients
- 1 kg pork shoulder, cut into 3–4 cm pieces; choose a little marbling for a tender result
- 5 pieces dried goraka
- 3 tbsp Special Roasted Ceylon Curry Powder, divided
- 1 tsp Premium Ceylon Chilli Powder, or to taste
- 1 tsp freshly crushed black pepper
- 6 garlic cloves, finely crushed
- 2.5 cm piece fresh ginger, finely grated
- 1½ tsp salt, plus more to taste
- 2 tbsp coconut or neutral oil
- 1 large red onion, thinly sliced
- 2 green chillies, slit lengthwise
- 1 sprig curry leaves
- 5 cm pandan leaf
- 1 bruised lemongrass stalk
- 5 cm cinnamon stick
- 5 cardamom pods, lightly bruised
- 5 whole cloves
- 350 ml water, plus a little more if needed
A note on the dark colour: Use roasted curry powder, not raw curry powder. The roasted blend brings the deep, toasty character this classic is known for. Browse the Sri Lankan spice selection or grocery collection for pantry staples.
Step-by-step instructions
1. Make the goraka paste and marinate the pork
Place the goraka in a small bowl and cover with about 60 ml hot water. Leave it to soften for 10 minutes, then mash it into a rough paste with its soaking water.
Put the pork in a large bowl. Add the goraka paste, 2 tablespoons roasted curry powder, chilli powder, black pepper, garlic, ginger and salt. Mix well so every piece is coated.
Cover and refrigerate for at least 1 hour, or overnight for a deeper flavour. Bring the pork out while you prepare the other ingredients, but keep it chilled until you’re ready to cook.
2. Fry the whole spices and aromatics
Heat the oil in a heavy-based pot or Dutch oven over medium heat. Add the cinnamon, cardamom and cloves. Stir for about 30 seconds, just until fragrant.
Add the curry leaves, pandan and lemongrass. Take care: the curry leaves may pop a little. Add the sliced onion and green chillies, then cook for 6–8 minutes, stirring, until the onion softens and starts to turn golden.
3. Brown the pork with its spice coating
Add the marinated pork and all the marinade to the pot. Turn the heat up to medium-high and stir for 5–8 minutes. Let the pork lose its raw colour and the spices toast against the base of the pot.
Keep stirring and scrape up any browned bits before they catch. If the mixture starts sticking hard, lower the heat and add a small splash of water.
4. Simmer slowly until tender
Pour in 350 ml water and stir well. Bring the pot to a gentle boil, then reduce the heat to low and cover. Simmer gently for about 75–90 minutes, stirring every 15–20 minutes.
Check the pork as it cooks. If the pot looks dry before the meat is tender, add water a few tablespoons at a time. You’re aiming for a slow braise, not a rolling boil.
5. Reduce the gravy until dark and glossy
When the pork is tender, remove the lid. Simmer uncovered for 10–20 minutes, stirring more often as the liquid thickens. The gravy should become deep brown, glossy and thick enough to coat the pork.
Stir in the remaining 1 tablespoon roasted curry powder and cook for 2 minutes. Taste and adjust the salt or chilli. Remove the cinnamon, lemongrass and pandan, then let the curry rest for 10 minutes before serving.
Prefer to watch someone cook it?
. The cook shares a version with a quicker simmer and reduces the liquid until the pork is coated in the dark spice mixture.
Troubleshooting your black pork curry
The pork is still tough. Keep simmering it gently, covered, and check again in 15 minutes. Add a splash of water if the pot is drying out. Pork shoulder can take longer depending on the size of the pieces.
The curry is sticking to the pot. Turn the heat down and stir, scraping the bottom. Add a little water if needed. A low, steady simmer is your friend here; high heat can scorch the spices before the meat softens.
The gravy looks too thin. Uncover the pot and simmer for a little longer, stirring regularly. Give the liquid time to evaporate and concentrate. Avoid adding more curry powder as a quick fix; it can taste dusty if it hasn’t had time to cook.
The curry tastes too sour. Goraka varies in strength. Add a small splash of water and simmer briefly, then adjust the salt. Next time, use fewer pieces or shorten the soaking time.
It isn’t dark enough. Check that you used roasted curry powder and allowed the gravy to reduce. Don’t rush by turning the heat way up: the colour and flavour develop as the spices cook and the sauce concentrates.
What to serve with it
Black pork curry has bold, peppery flavour, so it’s lovely with plain rice, string hoppers or a mild bread that can catch the gravy. For a celebratory plate, pair it with kiribath, Sri Lankan milk rice.
Add a fresh, tangy contrast with pol sambol. If you like a bigger chilli kick, put katta sambol on the table and let everyone choose their own adventure.
Make it your pot
This curry is at its best when you give the pork time to turn tender and let the gravy reduce at its own pace. Make it a day ahead if you like: the spices settle in beautifully overnight. Reheat gently with a splash of water, and serve once the sauce is glossy again.
Have fun, and enjoy every last spoonful of that dark, spiced gravy!
