Hi Everyone!
Thanks for watching!
I love cooking and sharing my recipes with you!
Today’s menu: Sri Lankan Lunch
- Pork curry
- Turmeric rice
Enjoy!
XoXo,
CinCin Nona 💕
Intro/Outro Song Credit:
- Reggaeton Beats by Eshan Hettiarachchi
Main Background Song Credit:
- South Asian Beats by Eshan Hettiarachchi
Pork Curry and Turmeric Rice Recipe
Pork Prep/Marinade Ingredients:
-1.5 pounds pork (pork belly works best for this recipe)
- 1 onion, chopped
- 1 tbsp ginger-garlic paste
- 1 tomato, chopped
- 4-5 curry leaves, diced
- 1 pandan leave, sliced (optional)
- 3-4 thai green chilies, sliced (based on your spice preference)
- 2 tsp red chili powder
- 1 tbsp roasted and non-roasted curry powder (Sri Lankan spices are preferred)
- Salt and pepper to taste
- 2 tbsp canola oil
- 2 tbsp worcestire sauce
- 1 tbsp soy sauce
- 1 tbsp A1 steak sauce (tomato sauce preferred)
Pork Prep/Marinade Directions:
1. In a large mixing bowl, mix all of your ingredients by hand
2. After mixing, cover the bowl with plastic wrap, and marinade in the fridge for 1 hour
Cooking Ingredients:
- 1 tbsp red chili powder
- 1 tbsp canola oil
- 3-4 garlic, sliced
- 4-5 curry leaves, whole
- 1 pandan leaf, cut into 3-4 pieces (optional)
- 1/4 lime wedge, squeezed
- 2-3 long green chili, partially slice down the middle
Cooking Directions:
1. In a small skillet, roast 1 tbsp of red chili powder on medium-high heat for 2 minutes (makes roasted chili powder for dark gravy color)
2. In a large pre-heated pot, add oil, garlic, curry and pandan leaves and saute for 3-4 minutes
3. Stir in roasted red chili powder for 1 minute, then add the marinated pork
4. Stir, cover, and simmer on medium-low heat for 10 minutes
5. After 10 minutes, uncover, stir, then squeeze in the lime wedge and mix well
6. Cover and simmer on medium-low heat for 5-7 minutes
7. Add 2-3 whole long green chili (optional for extra spice and presentation)
8. Turn heat off. Best serve after 5-10 minutes when the gravy has thickened
Turmeric Rice Ingredients:
- 2 cups uncooked keeri samba rice (Sri Lankan rice preferred, or use basmati)
- 4 cups water (or fill water up to the first line on your middle finger)
- 1/8 tsp turmeric powder
- Salt to taste
- 2 tsp ghee (ghee preferred, or use unsalted butter)
- 1 pandan leaf, whole
- 4-5 cloves, whole
Cooking Directions:
1. In a rice cooker pot, add all ingredients and mix to evenly incorporate everything
2. Set to cook in rice cooker (20 minutes for stovetop or until rice is cooked through/fluffy)
Serve and Enjoy!
