Burmese Pork Curry
This pork curry is something special. It is extremely easy to prepare and as far as I’m concerned, might be one of the best comfort foods I’ve ever eaten. The pork falls apart in the aromatic, slightly spicy gravy. The addition of potatoes not only adds a starch to the curry, but helps thicken that magical gravy. The pork curry is traditionally eaten during Christmas, weddings, and large gatherings in Myanmar(formerly Burma), but can be eaten anytime. When choosing the pork for the curry, you want to use cuts with a little more fat since it will be slow cooked for 2 hours. Pork shoulder works the best. Pork belly works well, but will generate more fat to the gravy. Pork sirloin is a great choice if you want the pork to be a little leaner, but still tender enough for braising. Pork loin and tenderloin would not work in this curry. They are too lean and ultimately will be tough if braised.
Servings: 4
Ingredients
- 2 lbs pork shoulder, sirloin, or belly cubed
- 1 tsp salt
- 2 tsp ground turmeric
- 2 tbsp vegetable oil
- 1/2 large yellow onion diced
- 6 garlic cloves minced
- 4 green bird’s eye chilies minced
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 tbsp brown sugar
- 1 cinnamon stick
- 2 cups water
- 2 tbsp fish sauce
- 3 medium potatoes sliced 1/2” thick
- 1/2 bunch cilantro chopped
Instructions
- Marinate the pork with 1 tsp of turmeric and salt for at least 4 hours, preferably overnight.
- Heat up cooking oil in a large Dutch oven over medium high. Sauté the onions, garlic, and chilies for 5 minutes.
- Stir in the paprika, cumin, chili powder, brown sugar, cinnamon stick, and the rest of the turmeric. Continue sautéing for 5 minutes.
- Add in the pork, browning for 5 minutes.
- Pour in 2 cups of water. Bring to a boil. Place the pot in a preheated 300 degree oven covered for 1 hour.
- Season the pork with fish sauce. Add in the potatoes. Put the cover back on and place back in the oven for 45 minutes.
- Add in the cilantro.
