Serving
(click to enlarge)

Pork Curry
Burma
  -   Wethani Kyet
Serves:
Effort:
Sched:
DoAhead:  
4 main  
***
4 hrs  
Yes
This flavorful curry is made tart and a little sweet with a tamarind amd onion marinade. It's sort of like an Indian pork vindaloo, but sweeter and not nearly as fiery.



1-3/4
------
6
2
4
1/2
2
------
4
1/2
2
2
1
2-1/2
3/4
2
1/2
1/2
#
---
oz
cl
oz
in
T
---
cl
in

T
T
c
t
T
t
t
Pork, lean
-- Marinade
Onion
Garlic
Shallots
Ginger Root
Tamarind (1)
--------
Garlic
Ginger Root
Thai Chili (2)
Oil
Sesame Oil (3)
Water
Salt
Oil
Turmeric
Shrimp Paste (4)
Prep   -   (2-1/4 hrs - 40 min work)
  1. Cut PORK about 3/4 inch thick and and into whatever size you would like.
  2. Grate ONION and squeeze out juice - reserving the pulp. Add juice to the Pork.
  3. Crush 2 cl GARLIC and chop fine. Chop SHALLOTS fine. Grate GINGER. Mix.all and add to Pork.
  4. Prepare TAMARIND as required (See Note-1) and add to Pork. Massage the marinade into the Pork well and set aside for 2 hours, turning now and then.
  5. Crush 4 cl GARLIC and chop fine. Slice GINGER very thin and chop fine. Chop Chilis. Mix all with reserved Onion Pulp.
RUN   -   (1-3/4 hours - 15 min work)
  1. In a wok or spacious sauté pan heat Oil and fry Pork over highest heat, stirring until all exuded liquid has evaporated, the pork is frying and you see a little browning in the pan.
  2. Add Water and Salt. Bring to a boil, cover and simmer for about 1 hour or until tender.
  3. When Pork is nearly done, in a skillet or sauté pan, heat Oil and fry Onion pulp mix until Onion is translucent. Stir in Shrimp Paste and Turmeric and fry stirring another 3 minutes over low heat, then stir into Pork. Cook another 10 minutes or so, adjusting liquid as needed.
  4. Serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. Tamarind Paste:   Tamarind paste may be made from blocks of tamarind paste (best), or you may simply use concentrate (more convenient). For details see our Tamarind page.
  2. Thai Chili:   Two makes this a pretty mild curry, feel free to increase the number. For details see our Chili Page.
  3. Sesame Oil:   Use an Asian dark Sesame Oil.
  4. Shrimp Paste:   Thai shrimp paste will work fine. For details see our Shrimp Sauce page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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