Ingredients with Measurements:
- 1 lb pork shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tbsp turmeric powder
- 1 tsp paprika
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 can (14 oz) coconut milk
- 1 cup water
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 2-3 Thai chilies, sliced (optional)
- Fresh cilantro leaves, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion, minced garlic, and minced ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the pork pieces to the pot and stir to coat with the onion mixture.
4. Add the turmeric powder, paprika, cumin powder, coriander powder, and salt. Stir to combine.
5. Pour in the coconut milk and water, and stir to combine.
6. Add the fish sauce, tamarind paste, and palm sugar. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the pork is tender.
8. If using Thai chilies, add them to the pot and stir to combine.
9. Serve the Burmese pork curry hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 25g
Saturated fat: 16g
Cholesterol: 50mg
Sodium: 900mg
Total carbohydrates: 14g
Dietary fiber: 2g
Sugar: 6g
Protein: 18g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken, beef, or tofu.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Thai chilies can be omitted or substituted with red pepper flakes.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers to the curry.
- Use different types of meat or protein, such as shrimp or chickpeas.
- Adjust the spice level by adding more or less Thai chilies or red pepper flakes.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the coconut milk from separating.
- If the curry is too thick, add more water or coconut milk to thin it out.
- Taste the curry and adjust the seasoning as needed before serving.
Storage instructions:
Store leftover Burmese pork curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Burmese pork curry in a bowl with steamed rice on the side. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Steamed rice, naan bread, or roti
Suggested side dishes:
Cucumber salad, tomato salad, or pickled vegetables
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or water to dilute the heat.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
- If the curry is too thick, add more coconut milk or water to thin it out.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover curry in the refrigerator within 2 hours of cooking.
- Reheat leftover curry to an internal temperature of 165°F before eating.
Food history:
Burmese cuisine is a fusion of Indian, Chinese, and Southeast Asian flavors. Pork curry is a popular dish in Burma, also known as Myanmar, and is often served with rice or noodles.
Flavor profiles:
The Burmese pork curry is savory, spicy, and slightly sweet, with a creamy coconut milk base and aromatic spices such as turmeric, cumin, and coriander.
Serving suggestions:
Serve the Burmese pork curry hot with steamed rice, naan bread, or roti. Add a side of cucumber salad, tomato salad, or pickled vegetables for a refreshing contrast to the rich curry.
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Region: Myanmar (Burma)