Poudre de Colombo is a curry powder that originates in the French West Indies but reflects the flavours of Sri Lanka without the heat. After the Sri Lankan’s moved to the West Indies to work in the plantations the local curry blends were incorporated with their spice blends to give the typical chicken, goat, pork or lamb stew type dishes a distinctive flavour that could either rely simply on the little heat from the pepper and mustard seeds or just as easily be turbo charged with any amount of chilli desired without losing its balance. The trick to the local stews is dry roasting and grinding rice into a powder to help thicken the stew and give it a distinctive nutty overtone. All the stews contain potatoes, and often carrots, sweet potato, pumpkin, onions and other root vegetables. A small amount of sugar helps caramelise the pork.

 

Ingredients:

1.5 kg boneless Pork Shoulder

4 Garlic Cloves

1/2 cup Lime Juice

1/3 cup Sugar

1/3 cup Rice

2 tbsp E.V.O.O

1 large Onion

5 cups Chicken Stock

3 firm Potatoes

2 medium Carrots

2 green Capsicum

1 tsp. Dried Thyme

40 g My Souk Drawer Poudre de Colombo

Roti breads & Cooked Rice for serving

 

Method: 

Remove the rind from the pork and trim excess fat. Cut the pork into small cubes and place in a large bowl with the lime juice and garlic. Mix to coat and then refrigerate for an hour or more to marinate.

Combine the sugar with the Poudre de Colombo and, after drawing any excess liquid, add to the marinated pork, mixing to coat.

Heat the oil in a heavy pot over medium-high heat, browning the pork in small batches. In a dry skillet over medium heat toast lightly the rice making sure it doesn’t bur. Cool and grind to a powder.

Keep Pork batches warm in a seperate bowl until finished before adding the onion to the pot, cooking until translucent and soft, making sure the diced onion doesn’t stick or burn. Use part of the chicken stock if necessary to keep moist and once cooked carefully integrate the rice powder before the Poudre de Colombo, stirring for 30 seconds to combine before adding back the pork and any juices. Add the cubed potatoes, sliced carrots, roughly chopped capsicum, Thyme, and remaining chicken stock. Bring it all to a boil before reducing the heat to a simmer with the pot lid on. Simmer for up to 90 minutes or until the pork is soft and tender.

Serve with cooked white rice garnished with coriander and accompanied with toasted Roti and lime wedges.

Enjoy!

Ingredients: