Steps
- Soak 5 medium pieces of goraka in ¼ cup of hot water until soft, then grind together into a paste.
- Grind the seeds of 6 cardamom pods, 6 cloves, and 1 teaspoon of black peppercorns. Crush with 6 garlic cloves, the leaves from 3 sprigs of curry leaves, and 1 piece of ginger, 2in / 5cm long.
- Mix both pastes with 1.35kg of pork shoulder, cut into bite-sized pieces, and 1 teaspoon of salt.
- Heat 2 teaspoons of coconut oil in a heavy pot over medium heat. Add 3 pieces of Ceylon cinnamon, each 3in / 7.5cm long, and cook until sizzling.
- Stir in 1 tablespoon plus 1 teaspoon of roasted Sri Lankan curry powder, 1 teaspoon of roasted red chili powder, and ½ teaspoon of salt until slightly darker. Add 1 cup of chopped onion and 1 pandan leaf, torn into pieces.
- Add the pork and 1 cup of water. Cover and simmer over medium-low heat for 1 hour, until tender, stirring occasionally; add water if dry. Uncover to reduce excess liquid, then adjust the salt.