900 gmpork belly, large bones removed, meat cut into 2.5cm pieces10 gm(2cm) piece ginger, thinly sliced2 piecesgoroka (see note)10fresh curry leaves2 tbspuncooked long-grain rice, finely pounded in a mortar and pestle1cinnamon quill2 tspdried chilli flakes1 tsp eachcumin and fennel seeds, dry roasted and finely ground4green cardamom pods, bruised½ tspground turmeric2cloves2 tbspvegetable oil10red shallots, peeled and finely chopped5garlic cloves, thinly sliced
Combine pork in a bowl with all ingredients except oil, shallots and garlic. Cover with plastic wrap and stand for 1 hour.
Heat oil in a large saucepan over medium heat, add shallots and cook until translucent (6-8 minutes). Add pork mixture, garlic and 250ml water and simmer over low heat for 45 minutes or until the meat is tender and the gravy is thick. Season to taste with salt.
Note Goroka is available from Asian grocers. This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.