Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 750 grams | Lean pork |
| 3 \N | Cardamoms |
| 3 \N | Cloves |
| 4 \N | Black peppercorns |
| 3 \N | Cloves garlic |
| 3 slices | Ginger |
| 2 \N | Onions |
| 2 \N | Fresh chillies |
| 50 millilitres | Vinegar I teaspoon salt |
| 5 \N | Cm rinnamon stick I teaspoon curry powder |
| 50 millilitres | Oil I sprig curry leaves |
Wash the pork and place in a pan. Crush the cardamoms and cloves and grind peppercorns, garlic and ginger. Slice the onions and chillies. Prick the pork all over with a fork, then add the cardamoms, cloves, garlic, ginger, vinegar, salt, pepper, cinnamon stick and curry powder and leave to marinate for 1 hour. Cover the pan and cook over a medium heat until the pork is tender. Remove the pork and gravy to a bowl. Heat the oil and stir fry the curry leaves and onion for 2-3 minutes. Place the meat back into the pan together with the gravy and cook for a few minutes Discard the cinnamon stick, then slice the meat and garnish with sliced chillies. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0