Simon Rimmer served up a tasty Sri Lankan Black Pork Curry on Sunday Brunch.
The ingredients are: 1kg pork belly, bone out and rind off, cut into 30mm pieces, 2 finely chopped onions, 4 chopped cloves garlic, 1 piece of cinnamon, 15 curry leaves, 25mm piece of ginger cut into matchsticks, 100ml tamarind paste, 200ml coconut milk and 300ml vegetable stock.
For the spice mix: 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp black mustard seeds, 1 tsp fennel seeds, 1 tsp turmeric, 5 cardamom pods and 5 cloves.
To serve: sticky rice.
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