Cookbook:Burmese Pork Curry
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|Burmese Pork Curry|
Burmese pork curry is a light, flavoursome pork dish.
- 675g pork, diced into chunks
- 2.5cm root ginger, fresh, crushed
- 8 red chilli, dried
- lemongrass stalks, finely chopped
- 15mL (1 tbsp) galangal, fresh, chopped
- 15mL (1 tbsp) shrimp paste
- 30mL (2 tbsp) brown sugar, fine
- 600mL (2½ cup) water
- 10mL (2 tsp) turmeric, ground
- 5mL (1 tsp) soy sauce, dark
- 4 shallot, finely chopped
- 15mL (1 tbsp) garlic, chopped
- 45mL (3 tbsp) tamarind juice
- 5mL (1 tsp) brown sugar, granulated
- 15mL (1 tbsp) fish sauce
- red chillis, fresh, to garnish
- 200g French (green) beans
- Soak the dried chilli in warm water for 20 minutes.
- Crush, in a mortar with pestle, the ginger, chilli, lemongrass, and galangal, until they form a coarse paste.
- Add the shrimp paste and fine sugar, and continue grinding to a dark grainy purée.
- Place the pork in a wok or large pan and stir in the curry purée until the meat is well coated.
- Cook the pork over a low heat, stirring occasionally, until the meat changes colour and renders some of its fat, and the curry has started to release its aroma.
- Stir in the turmeric, water, and soy sauce, then simmer gently, uncovered, for 40 minutes until the meat is tender.
- Steam the beans separately for about 10 minutes.
- Stir, into the meat, the sugar, tamarind, garlic, shallots, and fish sauce, until the sugar and tamarind are dissolved.
- Garnish with the fresh chillis and steamed beans, and serve immediately.
Notes, tips, and variations
- The pork can have some of its fat trimmed, but should have some remaining to render into the sauce as it cooks.
- Instead of galangal, additional root ginger can be used.