This Sri Lankan Back Pork Curry is a rich and flavorful dish that brings the authentic taste of Sri Lanka to your table. The combination of aromatic spices, creamy coconut milk, and tender pork creates a hearty and satisfying meal. Perfect to serve with rice, coconut roti, or paratha, this dish is sure to impress your family and friends.
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Heat oil in a pan and sauté the onions, garlic, ginger, and curry leaves until fragrant.
Add the curry powder, turmeric, chili flakes, and cook until the spices release their aroma.
Add the pork chunks to the pan and brown them on all sides.
Pour in the coconut milk and season with salt and pepper.
Simmer the curry on low heat until the pork is tender and the sauce thickens.
Serve the curry hot with rice, coconut roti, or paratha.
For an authentic flavor, use Sri Lankan curry powder if available.
Adjust the level of chili powder and chili flakes to suit your spice preference.
Adding pandan leaves and curry leaves enhances the aroma and authenticity of the dish.
Can I use a different cut of pork?
Yes, you can use pork belly or any fatty cut of pork for this recipe to maintain the richness of the curry.
What can I substitute for Gasiniya paste?
If Gasiniya paste is unavailable, you can use tamarind paste as a substitute for a similar tangy flavor.
How can I make this dish spicier?
To make the dish spicier, increase the amount of chili powder or add fresh green chilies while cooking.
Can I make this curry ahead of time?
Yes, this curry can be made ahead of time. The flavors develop even more when reheated.
What is the best accompaniment for this curry?
This curry pairs well with steamed rice, coconut roti, or paratha for a complete meal.
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
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