This take on a classic Sri Lankan curry is particularly unique due to its use of black pepper, which has a slow-building heat that creeps up on you. Black pepper doesn’t contain capsaicin, the substance responsible for chiles’ spiciness; instead it possesses a compound called piperine that gives it a warming intensity. (Peppercorns tend to lose their pungency over time, so consider cracking open a fresh jar for this recipe.) Paired with fragrant spices (cloves, cardamom, coriander), fatty pork, and an ample amount of vinegar to balance everything out, this curry is an explosion of flavor.
