Sri Lankan Pork Bistek
Tangy, peppery pork slow-cooked in vinegar marinade, finished with fresh onions and lime
The vinegar does the real cooking long before the pan does. Two hours in the marinade and the pork is already halfway tenderised.
A tangy, peppery Sri Lankan pork stir-fry. Long vinegar marination and generous onions right at the end define this dish.
Ingredients
The Meat: Pork, bite-sized pieces
The Marinade: White vinegar, black pepper (crushed), salt, curry powder
Aromatics: Garlic and ginger (crushed), rampe (pandan leaf), karapincha (curry leaves)
Spices: Extra curry powder for roasting, cardamom (crushed)
The Crunch: Large onions (thick rings or strips), green chilies (slit)
The Finish: Fresh lime
Method
Marinate
Combine pork with vinegar, pepper, salt, and curry powder. Massage well and leave for at least 1 to 2 hours.
Build the Base
Heat oil. Fry garlic and ginger until fragrant and cooked through. Add rampe and curry leaves.
Roast the Curry Powder
Add extra curry powder into the oil. Roast until deeply dark brown. The line between dark and burnt is thin, watch carefully.
The Slow Cook
Add the marinated pork and coat every piece in the spice oil. Add enough water to submerge. Cover and simmer until all the water is gone and the pork is tender.
The Fry
Once dry, the pork fries in its own fat. Add crushed cardamom and green chilies now.
The Onions
Add onions generously. Stir-fry just until cooked through but still with bite. Remove from heat immediately.
The Lime
Rest 2 to 3 minutes, then squeeze fresh lime over and mix well.
White rice and a mild dhal to balance the tang of the pork.