Sri Lankan Black Pork Curry

                  Sri Lankan Black Pork Curry 

Sri Lankan Black Pork Curry, or *Kalu Pol Panni*, is a rich, spicy dish packed with bold flavors. Start by marinating 500g of pork belly with 1 tsp turmeric, 1 tbsp roasted curry powder, salt, and lime juice. 

Let it rest for at least 30 minutes. In a heavy pan, heat oil and sauté curry leaves, pandan leaf, crushed garlic, and onions until golden. 

Add cinnamon, cardamom, and a touch of fennel. Stir in 1 tbsp roasted chili powder and a splash of vinegar. Add the marinated pork and cook until browned.

 Pour in a cup of thick coconut milk and let it simmer on low heat until the pork is tender and the curry turns dark and thick.

 For extra depth, dry roast shredded coconut (pol kiri) until nearly black and mix it in before serving. Best enjoyed with rice or crusty bread.