I’m not a fan of spicy food, and put a stack of take away fliers down in front of me and I’ll never go for the Indian or similarly spiced option. That said, whenever I’ve made anything vaguely curry-ish in nature, I’ve really enjoyed it. Strange, isn’t it.
This recipe is fantastic. Honestly, the richness of flavours is out of this world. Specially since it’s not a spice combination I’m accustomed to. And I don’t even like strong tomato flavours. But this, I enjoy! 
“Devilled” is the generally given adjective for when something is highly spiced – which I’ve come to realise doesn’t have to mean hot. Traditionally this recipe would have some chilies added to it. If you like chilies, go wild. I don’t like hot food, and I’m feeding a five and a three year old too, so we don’t add chilies.
I find food like this so hard to photograph. I look at this picture and see a symphony of flavour, but without having eaten it, it probably looks a bit weird. Sorry about that. It’s fantastically flavorsome though. Take my word for it!
Serve this with Baharat Spiced Meatballs with yoghurt and garlic butter to cut the spices a little. It makes a nice shared meal.
- 1 tbs cider vinegar
- 1 tbs soy sauce
- ½ teaspoon sugar
- 500g pork
- 1 large onion
- 320g (can) tomatoes
- 4 - 6 garlic cloves
- 3 tsp Sri Lankan Curry Powder
- Lemon rind
- Cut Pork into 1' chunks
- Place marinade ingredients in the Thermomix® bowl, and mix, speed 5/10 seconds. Add chopped meat and mix speed 1/15 seconds
- Set aside to marinate for at least 45 minutes
- (Don't worry about cleaning the bowl)
- In the Thermomix®, drop the onion over running blades (speed 4).
- Heat a pan to medium heat. and add the marinated pork with the marinade. Cook until the juices have reduced to a thick gravy. Add the tomatoes, onion and garlic. Also add salt & Sri Lankan Curry Powder to taste.
- Stir to prevent burning, till all the liquid is gone.
- In the meantime, fill the Thermomix® with water, and cook rice per the usual method. You can add your choice of Asian vegetables to the Varoma at this point too.
- Sprinkle with grated lemon rind
- Serve the rice with soy sauce and Sri Lankan Devilled Pork.
- Cut Pork into 1' chunks
- Place marinade ingredients in a bowl, and mix together.. Add chopped meat and stir till it's all covered.
- Set aside to marinate for at least 45 minutes
- Slice the onion finely.
- Heat a pan to medium heat, and add the marinated pork with the marinade. Cook until the juices have reduced to a thick gravy. Add the tomatoes, onion and garlic. Also add salt & Sri Lankan Curry Powder to taste.
- Stir to prevent burning, till all the liquid is gone.
- In the meantime cook rice per your usual method.
- Sprinkle with grated lemon rind
- Serve the rice with soy sauce and Sri Lankan Devilled Pork.