Burmese Pork Curry
Burmese pork curry is a light, flavoursome pork dish.
Total Time
2 hours
Servings
4
8 dried red chillis
2.5 cm fresh root ginger, crushed
Lemongrass stalks, finely chopped
15 ml (1 tbsp) fresh galangal, chopped
15 ml (1 tbsp) shrimp paste
30 ml (2 tbsp) fine brown sugar
675 g pork, diced into chunks
600 ml (2½ cup) water
10 ml (2 tsp) ground turmeric
5 ml (1 tsp) dark soy sauce
200 g French (green) beans
5 ml (1 tsp) brown sugar
45 ml (3 tbsp) tamarind juice or 5 ml (1 tsp) tamarind pulp concentrate
15 ml (1 tbsp) minced garlic
4 shallots, finely chopped
15 ml (1 tbsp) fish sauce
Fresh red chillis, to garnish
Soak the dried chilli in warm water for 20 minutes.
20 minutes
Crush the ginger, chilli, lemongrass, and galangal in a mortar and pestle until they form a coarse paste.
Add the shrimp paste and fine sugar, and continue grinding to a dark grainy paste.
Place the pork in a wok or large frying pan over medium heat, and stir in the curry paste 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.
40 minutes
Steam the beans separately for about 10 minutes.
10 minutes
Stir the sugar, tamarind, garlic, shallots, and fish sauce into the meat until the sugar and tamarind are dissolved.
Garnish with the fresh chillis and steamed beans, and serve immediately.
- •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.