This tackle a basic Sri Lankan curry is especially distinctive as a consequence of its use of black pepper, which has a slow-building warmth that creeps up on you. Black pepper doesn’t include capsaicin, the substance chargeable for chiles’ spiciness; as a substitute it possesses a compound referred to as piperine that provides it a warming depth. (Peppercorns are inclined to lose their pungency over time, so think about cracking open a recent jar for this recipe.) Paired with aromatic spices (cloves, cardamom, coriander), fatty pork, and an ample quantity of vinegar to steadiness all the things out, this curry is an explosion of taste.
