Directions

Prep the rice and coconut

1. Set a stainless-steel pan over high heat. When the pan is hot, add the rice. Stir continuously until the grains are evenly roasted and a deep golden brown; transfer them to a bowl and set aside to cool.
2. Set the pan back on the burner and add the coconut to the pan. Using the back of a fork or spoon, lightly press the coconut into the pan to quicken the roasting. Stir continuously and when the coconut is almost black (but not burnt) transfer it to a separate bowl and set aside to cool.
3. Grind half of the roasted rice grains using a mortar and pestle or electric grinder. Add the peppercorns (or ground pepper) and continue grinding until the rice looks like fine crumbs. Pour into a bowl and set aside. You can save the remaining, whole, toasted rice for another use, such as adding to soup.
4. Grind the coconut using a mortar and pestle or electric grinder until it looks like fine coffee grounds. Set aside.

Make the curry

1. Cut the pork into 1-inch chunks and place them in large, heavy soup pot. Add the onion, garlic, spices, and salt to the pot. Juice the lemon and add 2 tablespoons of its juice.
2. Add cold water to cover the meat by 1 inch, set the pot over medium-high heat, and cover. Once the liquid boils, reduce the heat to medium-low, and cook, covered, for 45 minutes. Check occasionally to see if more water is needed.
3. Add the rice and coconut to the pork and stir mix into the cooking liquid. Reduce the heat to low, partially cover the pot, and simmer for another 15 minutes. Taste and add more lemon juice or salt if needed.