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Burmese pork curry

  • 4servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, H, E
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp peanut oil

  2. 4 garlic cloves, sliced

  3. 4 red shallots, halved

  4. 4 cm (20gm) piece of ginger, shredded

  5. 900 gm pork belly, cut into 5cm pieces, blanched in boiling water

  6. 2 large waxy potatoes, such as Dutch cream or Desiree, coarsely chopped

  7. 45 gm (1/3 cup) raw peanuts, roasted and coarsely chopped

  8. 85 gm ( 1/4 cup) tamarind pulp

  9. 2 tbsp each fish sauce and palm sugar, or to taste

  10. To serve: coriander sprigs, thinly sliced spring onions and fried shallots

  11. To serve: steamed jasmine rice

  12. 2 tsp coriander seeds

  13. 1 1/2 tsp cumin seeds

  14. 1 1/2 cm piece of cassia

  15. 3 dried long red chillies, soaked in hot water for 5 minutes, drained and coarsely chopped

  16. 3 cm piece of galangal, finely chopped

  17. 1 lemongrass stalk, white part only, finely chopped

  18. 1 red shallot, finely chopped

  19. 1 garlic clove, finely chopped

  20. 1 coriander root, washed

  21. tsp ground turmeric

  22. 2 tsp shrimp paste, roasted in foil until fragrant

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 30 mins, cook 1 hr 45 mins The slightly sour flavour of this curry is its trademark. Use fresh tamarind pulp if you can get it – you'll need to soak it in hot water first, then strain it to remove the fibres and seeds. Otherwise use a quality pulp concentrate from an Asian grocer.

  2. For curry paste, dry-roast spices, then process all ingredients in a food processor with 1 tbsp water and ½ tsp sea salt until finely ground.

  3. Heat oil in a saucepan over medium-high heat, add garlic, shallot and ginger and cook until fragrant (1-2 minutes), then add curry paste and stir occasionally until fragrant (1-2 minutes). Add pork and 750ml water and bring to the boil, cook over low heat until pork is tender (1 hour). Add potato, peanuts and tamarind and cook until potato is tender and pork is very tender (30-40 minutes). Season to taste with fish sauce and palm sugar, scatter with coriander, spring onion and fried shallots and serve, with steamed jasmine rice if you like.

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