Yum, home-cooked pork curry

Traditional Sri Lankan Pork Curry. 

Traditional Sri Lankan pork curry is normally quite dry, black and made with very fatty bits of pork and lots of oil. My mum made it with some fat (that was for me, I love fatty bits of pork!) but she also didn't like it dry or black (who wants to eat black food she would say) so this is her version.

Lets make pork curry!

In a saucepan or wok, put in the oil.

Fry garlic and shallots until soft.

Add curry leaves and finely chopped fresh lemon grass (1/2 a stalk). Then add chopped pork.

Mix 3 tablespoons of Deema's spices until the pork is covered in spices.

Then add a few dashes of light soya sauce and a dash of vinegar.

Stir-fry for 2/3 minutes.

Then add the tin of coconut milk. Once empty, half fill the tin with water and add that in as well.

Turn down the heat and allow to simmer.

After 5/6 minutes it should start to smell lovely.

Taste. 

Now add sugar. 

Add salt and if more zing is needed, mix in a bit more of Deema's spices (a teaspoon at a time) and/or chillies.

Simmer for another 10-12 minutes if meat. 

In the last 3 minutes or so, add pak choi or choy sim or  spinach.

Serve with rice.