Burmese-Style Pork Curry Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/4 cup | Fresh ginger, sliced |
| 1 1/2 lbs | Country-style boneless pork ribs |
| 2 tbsp | Red curry paste |
| 1/4 cup | Light brown sugar |
| 2 1/2 cups | Water |
| 2 tsp | Ground turmeric |
| 2 tbsp | Soy sauce |
| 1 | Shallot, finely chopped |
| 1/4 cup | Garlic, minced |
| 2 tbsp | Fresh lime juice |
Instructions
-
Prepare the Ginger: Place the sliced ginger in a small bowl with 1/3 cup of hot water. Set aside until needed.
-
-
Cook the Pork: In a large deep skillet, cook the pork with red curry paste and brown sugar over medium-high heat. Stir to coat the meat evenly and cook for about 15 minutes, until the pork is nicely browned.
-
Prepare the Sauce: While the pork is cooking, mix ground turmeric and soy sauce into the water.
-
Simmer the Curry: Add the turmeric-soy sauce mixture to the skillet with the pork. Bring it to a boil, then reduce the heat to low and simmer, uncovered, for about 45 minutes. Stir occasionally until the meat is tender and the sauce has thickened.
-
Add Aromatics: Add the soaked ginger (along with its water), chopped shallot, minced garlic, and fresh lime juice to the skillet. Stir well to combine.
-
Finish and Adjust: Let the curry simmer for an additional 5-7 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed, adding more brown sugar, lime juice, or a pinch of salt according to your preference.
-
Serve: Serve the Burmese-style pork curry immediately with steamed jasmine rice to soak up the flavorful sauce.
Nutritional Information (per serving)
- Calories: 212.7
- Total Fat: 6.5g
- Saturated Fat: 2.3g
- Cholesterol: 83.9mg
- Sodium: 251.4mg
- Total Carbohydrates: 13.2g
- Dietary Fiber: 0.4g
- Sugars: 9.2g
- Protein: 24.4g
Tips for Making Burmese-Style Pork Curry
-
Choosing Pork: Opt for country-style boneless pork ribs for this recipe as they cook well in simmering sauces and absorb flavors beautifully.
-
Red Curry Paste: The red curry paste provides the base flavor and spice for the dish. Adjust the amount according to your spice preference.
-
Simmering Time: Simmering the pork in the sauce for about 45 minutes ensures that the meat becomes tender and absorbs all the flavors of the curry.
-
Aromatics: Fresh ginger, shallots, and garlic add layers of aroma and flavor to the curry. Don’t skip these ingredients as they are essential for the authentic taste.
-
Seasoning: Taste the curry towards the end of cooking and adjust the seasoning as needed. You can balance the flavors with a bit more sugar, lime juice, or salt.
Serving Suggestions
This Burmese-style pork curry pairs perfectly with steamed jasmine rice, which helps to balance the rich flavors of the curry sauce. You can also serve it with fresh cilantro leaves or sliced red chili for added freshness and heat.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
Variations
-
Vegetarian Option: Substitute the pork with firm tofu or vegetables like cauliflower and potatoes for a vegetarian version of the curry.
-
Coconut Milk: For a richer version, add a splash of coconut milk towards the end of cooking to create a creamy texture without overpowering the flavors.
-
Extra Spicy: If you prefer a spicier curry, add chopped bird’s eye chilies or a dash of chili flakes along with the aromatics.
Conclusion
This Burmese-style pork curry recipe offers a delightful blend of savory, spicy, and slightly sweet flavors without the heaviness of coconut milk found in many Thai curries. It’s a perfect dish to impress guests or enjoy with family, served alongside fluffy jasmine rice. Adjust the spices and seasonings to your liking and savor the taste of this comforting Southeast Asian dish!
