Sri Lankan Spiced Pork Curry

Ingredients

While the original Croatian dish, Guska na turopoljski način, is traditionally made with goose, this Sri Lankan adaptation replaces the goose with pork. Additionally, the spices used in the Sri Lankan version differ from the original, incorporating Sri Lankan flavors such as cinnamon, cardamom, and cloves. The use of coconut milk and tropical ingredients like curry leaves and pandan leaves further distinguishes this adaptation, giving it a unique Sri Lankan twist. We alse have the original recipe for Guska na turopoljski način, so you can check it out.

• 500g (1.1 lb) pork, cut into bite-sized pieces 500g (1.1 lb) pork, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, sliced 2 green chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cinnamon stick 1 cinnamon stick
• 3 cardamom pods, lightly crushed 3 cardamom pods, lightly crushed
• 3 cloves 3 cloves
• 1 cup coconut milk 1 cup coconut milk
• 1 sprig curry leaves 1 sprig curry leaves
• 1 pandan leaf (optional) 1 pandan leaf (optional)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and sliced green chilies to the pan. Cook for another 2 minutes, stirring frequently.
3. 3.
   In a small bowl, combine the turmeric powder, chili powder, ground coriander, and ground cumin. Mix well.
4. 4.
   Add the spice mixture to the pan and stir to coat the onions, garlic, and chilies.
5. 5.
   Add the pork pieces to the pan and cook until browned on all sides.
6. 6.
   Add the cinnamon stick, cardamom pods, and cloves to the pan. Stir to combine with the pork.
7. 7.
   Pour in the coconut milk and add the curry leaves and pandan leaf (if using). Season with salt to taste.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 1 to 1.5 hours, or until the pork is tender and the flavors have melded together.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Pork — Choose lean cuts of pork for a healthier option. Trim any excess fat before cooking.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, the flavor may not be as vibrant.
• Pandan leaf — Pandan leaf adds a unique aroma to the curry. If you can't find pandan leaf, you can omit it from the recipe.

Tips & Tricks

• For an extra kick of heat, add more green chilies or a pinch of chili flakes.
• Allow the curry to simmer on low heat for a longer time to enhance the flavors and tenderize the pork.
• Serve the curry with a side of Sri Lankan sambal for added spice and freshness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder.

Serving advice

Serve the Sri Lankan Spiced Pork Curry hot with steamed rice or roti. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Spiced Pork Curry in a traditional Sri Lankan-style serving dish, accompanied by a bowl of steamed rice or a stack of warm roti. Sprinkle some chopped cilantro on top for an appealing visual touch.