Slow-Cooked Black Pork Curry with Roasted Coconut Sambol

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A rich and deeply spiced Sri Lankan black pork curry simmered until tender, paired with a vibrant, toasted coconut sambol that adds a zesty crunch. This sri lankan-inspired pork ready in about 140 minutes pairs coconut oil, mustard seeds, leaves curry leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 10 leaves curry leaves
• 1 large onion, finely sliced
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp Sri Lankan curry powder
• 1 tsp turmeric powder
• 1 cinnamon stick
• 4 cardamom pods
• 3 cloves
• 2 dried red chilies, crushed
• 1/2 cup tomato puree
• 1 tbsp tamarind paste
• 1 cup coconut milk
• to taste salt
• 1/4 cup fresh coriander leaves, chopped
• 1 cup grated fresh coconut
• 1 small red onion, finely chopped

Instructions

1. Step 1: Heat 3 tbsp coconut oil in a heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds, 10 curry leaves, 1 cinnamon stick, 4 cardamom pods, and 3 cloves; sauté for 2 minutes until fragrant and mustard seeds begin to pop.
2. Step 2: Add 1 finely sliced large onion, 5 minced garlic cloves, and 1 tbsp grated fresh ginger to the pot. Cook for 6 minutes until onions turn golden and caramelized.
3. Step 3: Stir in 3 tbsp Sri Lankan curry powder, 1 tsp turmeric powder, 2 crushed dried red chilies, and cook for 1 minute until aromatic.
4. Step 4: Add 1.5 pounds pork shoulder cubes and sear on all sides for 5 minutes until lightly browned.
5. Step 5: Pour in 1/2 cup tomato puree and 1 tbsp tamarind paste, stirring to coat the pork evenly.
6. Step 6: Add 1 cup coconut milk and 1 cup water to just cover the pork. Season with salt to taste. Bring to a simmer, cover, and reduce heat to low; cook gently for 1.5 to 2 hours until pork is tender and sauce thickens.
7. Step 7: For the roasted coconut sambol, dry roast 1 cup grated fresh coconut in a pan over medium heat for 5 minutes until golden brown and fragrant. Transfer to a bowl.
8. Step 8: Mix the roasted coconut with 1 finely chopped small red onion, 2 tbsp lime juice, 1 tsp dried red chili flakes, and 1/2 tsp salt. Adjust seasoning and set aside.
9. Step 9: Garnish the curry with 1/4 cup chopped fresh coriander leaves before serving alongside steamed rice and the coconut sambol.