Ingredients (Serves 4)

White rice 2 tbsp
Fresh grated coconut 2 tbsp

Pork Marinade

Diced pork 600g
Roasted curry powder 4 tsp
Un roasted curry powder 1 tsp
Chili powder 1 tsp
Salt 1 tsp
Ceylon Arrack 30 ml


Olive oil 1 tbsp
Chopped onion 1
Chopped garlic 2 tbsp
Chopped ginger 1 tbsp
Sliced green chili 1
Small pandan leaf 1
Curry leaves 15
Fenugreek seeds 1 tsp
Cinnamon stick 1 inch piece
Water 250 ml
Ceylon Arrack 30 ml
Goraka 4 pieces
Thick coconut milk 50 ml
Ceylon Arrack 50 ml


1. Toast the raw rice in a non stick pan, as it starts to
brown add the coconut and continue to toast together
until a nice deep golden brown. Grind to a powder in
a blender and set aside
2. Place all the items in the pork marinade together.
Marinade for at least 3 hours, this may even be left to
marinade overnight for up to 12 hours
3. In the olive oil, temper the onion, garlic, chili and
ginger for 5 minutes. Add the spices and cook for a
further 5 minutes. Add the pork and cook until thoroughly
mixed together
4. Cover with the water, add the Goraka and 30 ml Arrack
and bring to a simmer. Cover with a lid and simmer
for 20 minutes
5. Add the toasted rice mixture, thick coconut milk and
remaining 30 ml Arrack and cook for a further 10