Devilled pork belly is a popular Sri Lankan dish that is known for its spicy and tangy flavours. The dish is made by frying bite-sized pieces of belly pork until crispy and golden brown and then tossing them in a sauce made with a variety of spices.

The sauce is what gives the dish its signature “devilled” flavour, which is a combination of spicy, sweet, and sour flavours.

While belly pork is traditionally used in this dish, other cuts of pork can also be used, such as pork shoulder or pork loin.

Overall, devilled belly pork is a delicious and flavorful dish that is loved by many Sri Lankan food enthusiasts.

Although this is known as a very hot dish, here I give you a recipe with a twist, making it suitable for an international audience. I hope Cambridge Foodies will love it.

Ingredients:

• 1Kg belly pork, cut into thinly sliced pieces
• 2 large brown onions, thickly sliced
• 2 tomatoes cut into wedges
• 2-3 capsicums (Light Green) cut into slices
• 2 red chillies cut into large slices
• 3 -4 spring onions cut into large pieces
• 4-5 garlic cloves, minced
• 25 g ginger, minced
• 2 tbsp rice vinegar
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1/2 cup of sweet chilli sauce
• 1 tbsp chilli flakes
• 1/2 tbsp crushed black pepper
• Some curry leaves
• Salt
• 20g corn flour
• Oil for frying
• Brown sugar 

Instructions:

To marinate pork;

Add two tablespoons of rice vinegar and black crushed pepper, light soy sauce and salt.

Leave this for at least half an hour, and then add the corn flour to it and cover the meat pieces well with the mixture. 

Cooking the devilled pork dish

1. Heat the oil in a large pan over medium-high heat. Fry pork pieces in small batches until the pieces turn to golden colour (try to keep them separated). Keep them aside to drain the oil.
2. Saute the chopped garlic, ginger, chilli flakes and curry leaves in oil (you can use the same pan after draining the oil).
3. Add tomatoes, onions, and capsicum to the pan.
4. Gradually add sweet chilli sauce, dark soy sauce, and oyster sauce. Cook for around one minute, and add some brown sugar to your taste. (you can balance your spiciness by adding sugar to it). Add red chilli slices to it.
5. When the sauce is ready, add the fried pork until the pork is fully covered with sauce. Cook for a few minutes and add salt to your taste (try to retain the colour of the vegetables).
6. You can garnish the dish with spring onions.

This dish goes nicely with egg-fried rice or steamed white basmati rice.