Sri Lankan Devilled Pork Bites
Sticky, spicy-sweet glazed pork, slow-rendered then hit with high heat
Sri Lanka's pub food. The fat in the pork is not a mistake. It is the whole point. Render it low and slow first so there is nothing chewy left, then the glaze takes over.
Succulent pork pieces rendered slowly in their own fat, then coated in a three-sauce glaze and finished on high heat for a sticky, lightly charred coating.
Ingredients
The Meat: Pork, bite-sized pieces, fat included
The Glaze Base (pre-mix): BBQ sauce, tomato sauce, sweet soy sauce
The Marinade: Garlic and ginger (crushed), chili powder, curry powder, salt, vinegar, a splash of oil, a spoonful of the pre-mixed glaze
The Crunch: Red onion (large chunks), green chilies (slit), spring onion (chopped)
The Finish: Black pepper, fresh tomato slice, raw onion rings (garnish)
Method
The Sauce
Mix BBQ sauce, tomato sauce, and sweet soy sauce together. Set most of it aside for later.
Marinate
Combine pork with all marinade ingredients including a spoonful of the sauce. Rest for at least 1 hour.
The Slow Render
Heat oil, add pork, cover with a lid, reduce to low. Cook slowly in its own fat until completely tender and the fat is rendered.
The Glaze
Pour in the remaining sauce. Do not cook long. The sugars burn quickly.
The High Heat Finish
Add onion chunks, green chilies, and black pepper. Crank to high heat. Toss rapidly for 2–3 minutes until the glaze is thick and sticky.
Serve
Off the heat immediately. Plate with fresh tomato and raw onion rings. Scatter spring onion over the top.
A standalone bite alongside a cold drink. Not a main, a moment.