A Fantastic Curry Dish for Those Who Do Not Love Curry! Burmese Pork Curry
Some of us at the Galley of the Sun LOVE curry. Some do not. Here is a curry dish for those who do not like the “regular” curry that contains garam masala and turmeric. This flavorful dish we keep even the pickiest eaters happy! Watch the episode and find out: What makes Burmese curry different? Can Burmese eat pork? Which pork meat is best for curry?
Ingredients:
4 lb pork leg or shoulder, with some fat, diced into 1in cubes
3/4 cup malt vinegar
8 medium onions, peeled
1 piece of ginger (approx 1.5 in), peeled
1/2 cup avocado oil or other neutral-tasting oil
2 T sugar
2 T light soy sauce
2 T dark soy sauce
2 t freshly ground black pepper
1. Toss the pork thoroughly in the vinegar and then discard the vinegar (this imparts a slight sourness and is traditionally thought to clean the pork).
2. Place the pork in a large saucepan. As you will see in the video, you may want to consider using a Dutch oven. Add enough water to just submerge. Cover the pan with a lid and bring to the boil over a high heat.
3. Turn the heat down to medium-low and continue to simmer, with the lid on, for 15 minutes.
4. Remove the pork and set to one side. Pour the porkified broth into a bowl and reserve. Do not wash the saucepan – you’ll reuse it later.
5. Slice the onions into wedges. Pound the ginger into a rough pulp using a pestle and mortar. Add 2 tablespoons of water in the well of the mortar and stir to make ginger juice. You can also blitz the ginger with the water in a food processor but all you want is the juice, so you’ll need to strain it. Whichever method you choose, make sure to squeeze the pulp to get all the juices out and discard said pulp.
6. Heat the oil in the saucepan over a medium-high heat. Add the pork cubes and toss for 4–5 minutes until browned all over.
7. Add the onion wedges and ginger juice and stir-fry for another minute.
8. Add the reserved porkified broth, sugar, light and dark soy sauces and pepper, along with 34floz of water. Cover the pan with a lid and bring to the boil.
9. Now turn down the heat to medium-low and simmer for 1.5 hours until the sauce is sticky and reduced.
10. When the time is up, the pork should be tender and fall apart if you poke it with a fork. Serve with lots of fluffy white rice and stir-fried greens on the side. ENJOY!
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