Ingredients for Burmese Style Pork Curry
- 1 tablespoon grated fresh ginger
- 1.5 lbs pork shoulder
- 2 tablespoons Burmese curry paste
- 2 tablespoons brown sugar
- 1 1/3 cups water
- 1 teaspoon turmeric powder
- 2 tablespoons soy sauce
- 4 finely chopped shallots
- 2 minced cloves garlic
- 2 tablespoons fresh lime juice
- pinch of salt
- jasmine rice
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How to Make Burmese Style Pork Curry
- Steep 1 tablespoon of grated ginger in 1/3 cup of hot water for 10 minutes.
- In a large deep skillet, brown 1.5 lbs pork shoulder (cut into 1-inch cubes) with 2 tablespoons of Burmese curry paste and 2 tablespoons of brown sugar. Cook for 15 minutes, stirring frequently, until pork is nicely browned.
- In a small bowl, whisk together 1 teaspoon turmeric powder and 2 tablespoons soy sauce with 1 cup of water. Pour this mixture into the skillet with the pork.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the pork is very tender and the sauce has thickened slightly.
- Add the ginger-infused water (strain the ginger before adding), 4 finely chopped shallots, 2 minced cloves garlic, and 2 tablespoons of fresh lime juice.
- Simmer for another 5-7 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning. Add more brown sugar to sweeten, lime juice for acidity, or a pinch of salt if needed.
- Serve immediately over steaming hot jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
36g
Fat
11g
Carbs
4g
