Last updated on October 1st, 2023 at 05:42 am
Burmese food is a fascinating exploration of exotic tastes, colors, and preparation methods. The Burmese Pork Curry recipe makes a delightful meal that exemplifies this culinary history by combining slow-cooked, delicate pork with a fragrant and creamy curry sauce. This delicious dish exemplifies the wide range of tastes and styles that characterize Burmese cuisine. In this article, we will provide you with all the information you need to use this delicious Burmese Pork Curry recipe at home.
Starting with a marinade is the best way to impart flavor and tenderness into the Burmese Pork Curry recipe. Make a marinade that will seep into the pork by combining spices like garlic, ginger, turmeric, and paprika. Put the coated pork in the fridge for at least 30 minutes and up to two hours to let the flavors soak in.
To get the most flavor out of your spices for your Burmese Pork Curry recipe, toast them beforehand. A mixture of whole spices, including cumin, coriander, and fennel seeds, should be toasted in a dry pan over low heat. Keep the spices from burning by frequently stirring them as they toast. Remove the spices from the fire after they have developed a pleasant aroma and have darkened in color, and then crush them to a powder in a spice grinder or mortar and pestle.
The curry paste that serves as the foundation of every Burmese curry is where the dish’s flavor really shines. In a food processor or mortar and pestle, combine the toasted spice powder with the minced garlic, ginger, shallots, and red chilies. Run the mixture through a food processor until it forms a paste. This combination will provide the groundwork for the Burmese Pork Curry recipe’s full, nuanced taste.
It’s time to put the meal together now that the curry paste has been made and the pork has been marinated. Curry paste should be added to oil that has been heated over medium heat in a big saucepan. To bring out the paste’s full flavor, cook it for a few minutes while stirring regularly. After the curry paste has developed its aroma, add the pork and toss to coat in the paste.
The rich sauce that distinguishes a well prepared Burmese Pork Curry recipe may be made by adding liquids such as water, coconut milk, or chicken broth. Slowly cook the pork and let the flavors combine by bringing the mixture to a simmer. Time this until the pork is completely cooked and tender, usually 45-60 minutes. Taste and season with salt or fish sauce as desired.
Steamed jasmine rice or fragrant coconut rice pair well with the robust aromas of the Burmese pork curry recipe. Add some color and brightness to the curry by serving it with a garnish of fresh cilantro or sliced green onions.
This Burmese Pork Curry recipe is a delicious example of Myanmar’s diversified and rich culinary history. You can make this well-loved meal taste just as it does at the restaurant if you follow these specific instructions and use good quality components.
Want more ideas to round-out your Myanmar (Burmese) Recipe Box?
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3 Reasons People Love The Burmese Pork Curry Recipe
1 Rich and Flavorful Taste: Burmese Pork Curry recipe is popular due in large part to its savory flavor. Flavors explode in the tongue when delicate pork is combined with a fragrant curry sauce prepared with coconut milk, ginger, garlic, onions, and a variety of aromatic spices. Fish sauce and tamarind paste are both great additions that make the meal more interesting and flavorful. The curry is appealing because of the unusual combination of sweet, sour, and savory flavors.
2. Versatile: The adaptability of Burmese Pork Curry recipe is another reason for its popularity. Chicken, beef, or lamb would all work well in this meal. Moreover, the spice level may be altered according to personal choice, making it ideal for everybody. You may create a meal out of the curry by serving it with steamed rice, naan bread, or any other carbohydrate source.
3. Easy to Make: Burmese Pork Curry recipe creates a rich taste profile but is really rather simple to prepare. The recipe has just a few easy steps, and the ingredients can be found at almost any supermarket. Even if you’ve never cooked before, you can make a curry that’s both easy and delightful. The fact that it can be prepared in big quantities and stored in the freezer makes this meal an attractive alternative for time-crunched people and families.
Burmese Pork Curry recipe is a delicious and adaptable recipe that can be made quickly and is a fan favorite. It’s great for any event because to its rich and distinctive flavor, flexibility, and simplicity of preparation.
How To Make Our Burmese Pork Curry Recipe
Ingredients: (8 Servings)
2 pounds boneless pork shoulder, cut into 1-inch pieces
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and grated
2 tablespoons yellow curry powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon turmeric
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups chicken or vegetable broth
1 can (14 oz) coconut milk
2 tablespoons fish sauce
1 tablespoon tamarind paste
1 tablespoon brown sugar
2 red chilies, sliced (optional)
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the curry powder, coriander, cumin, paprika, turmeric, salt, and cayenne pepper, and stir until fragrant, about 1 minute.
4. Add the pork and stir to coat in the spice mixture.
5. Pour in the broth, coconut milk, fish sauce, tamarind paste, and brown sugar. Bring to a simmer and reduce heat to low.
6. Cover and cook for 1 to 1 1/2 hours, or until the pork is tender and the sauce has thickened.
7. Serve over steamed rice and garnish with sliced red chilies (optional).
Nutritional Information For The Burmese Pork Curry Recipe
Saturated Fat: 17g
Prep Time: 15 minutes
Cooking Time: 1 to 1 1/2 hours
Pots, Pans, and Cooking Equipment Needed for The Burmese Pork Curry Recipe
Large pot or Dutch oven
Measuring cups and spoons
Wooden spoon or spatula
Best Way to Store Leftovers From The Burmese Pork Curry Recipe
To store leftovers of Burmese Pork Curry, let it cool completely and transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. When reheating, add a splash of water or broth to help loosen the sauce and prevent it from drying out.
Substitutions For The Burmese Pork Curry Recipe
Pork: Chicken, beef, or lamb can be substituted for pork in this recipe.
Tamarind paste: Lime juice can be used as a substitute for tamarind paste in a pinch.
Fish sauce: Soy sauce or Worcestershire sauce can be used as a substitute for fish sauce.
Substitutions for a Vegetarian Version of The Burmese Pork Curry Recipe
Replace pork with vegetables like potatoes, cauliflower, or carrots.
Use vegetable broth instead of chicken broth.
Omit fish sauce and use soy sauce or a vegetarian fish sauce substitute.
Tips and Tricks for Easier Creation
Cut the pork into similar-sized pieces to ensure even cooking.
To save time, use pre-cut stew meat instead of boneless pork shoulder.
To make the curry spicier, add more cayenne pepper or red pepper flakes to taste.
To make the curry milder, reduce the amount of cayenne pepper or omit it entirely.
For a creamier sauce, use full-fat coconut milk instead of light coconut milk.
Side Dishes and Desserts For The Burmese Pork Curry Recipe
Naan bread or roti
Fresh herbs, such as cilantro or basil
How To Serve The Burmese Pork Curry Recipe
Serve the Burmese Pork Curry hot over steamed rice.
Garnish with sliced red chilies, if desired.
Serve with your choice of side dishes, such as naan bread, pickled vegetables, or cucumber salad.
FAQs About The Burmese Pork Curry Recipe
Can I use a different type of meat for the Burmese Pork Curry recipe?
Yes, you can substitute pork with chicken, beef, or lamb in this recipe. Adjust the cooking time accordingly as different meats may require different cooking times.
How do I make the Burmese Pork Curry recipe spicier?
To make the curry spicier, you can add more cayenne pepper or red pepper flakes to taste. Alternatively, you can also add fresh chili peppers or chili powder.
Can I make the Burmese Pork Curry recipe ahead of time?
Yes, you can make Burmese pork curry ahead of time and store it in the refrigerator for up to 3-4 days. When reheating, add a splash of water or broth to help loosen the sauce and prevent it from drying out.
Can I make the Burmese Pork Curry recipe in a slow cooker?
Yes, you can make Burmese pork curry in a slow cooker. Brown the pork in a pan first, then transfer it to a slow cooker along with the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
Is the Burmese Pork Curry recipe gluten-free?
Yes, this recipe for Burmese pork curry is gluten-free as long as you use a gluten-free chicken broth and soy sauce or tamari.
The Burmese Pork Curry recipe for the dish I found lately has me gushing. If you like unusual and spicy tastes, you just must try this meal. This Burmese Pork Curry recipe’s accessibility is one of my favorite aspects since it calls for basic ingredients that can be found in almost any supermarket.
The scent of the curry while it cooked was what hooked me to the dish. The aroma of the pork cooked with ginger, garlic, and onions made my mouth water. I was hooked after the first taste. Using this Burmese Pork Curry recipe, the pork was cooked to perfection and very soft, and the curry sauce was full of complex flavors with a pleasant heat.
The adaptability of the Burmese Pork Curry recipe when making this dish is another reason I like it. It’s perfect for a casual weekday meal or a big event since it goes well with both rice and noodles. The fact that the level of heat can be simply changed to fit individual liking is another thing I really like about it.
Finally, making this Burmese Pork Curry recipe is a delicious way to experience the cuisine of another country. This meal gave me my first taste of the distinct and exquisite tastes that characterize Burmese cooking, and I couldn’t be happier about it. This is a recipe I plan to keep coming back to, and I can’t wait to feed my loved ones with it.
Burmese Pork Curry
- Large pot or Dutch oven
- Cutting board & Chef's knife
- Measuring cups and spoons
- 2 lbs. boneless pork shoulder, cut into 1-inch pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, peeled and grated
- 2 tbsp yellow curry powder
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp turmeric
- 1 tsp salt
- ¼ tsp cayenne pepper
- 2 cups chicken or vegetable broth
- 1 14 oz can coconut milk
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 2 red chilies, sliced (optional)
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for another minute.
- Add the curry powder, coriander, cumin, paprika, turmeric, salt, and cayenne pepper, and stir until fragrant, about 1 minute.
- Add the pork and stir to coat in the spice mixture.
- Pour in the broth, coconut milk, fish sauce, tamarind paste, and brown sugar. Bring to a simmer and reduce heat to low.
- Cover and cook for 1 to 1 1/2 hours, or until the pork is tender and the sauce has thickened.
- Serve over steamed rice and garnish with sliced red chilies (optional).
Tips and TricksCut the pork into similar-sized pieces to ensure even cooking. To save time, use pre-cut stew meat instead of boneless pork shoulder. To make the curry spicier, add more cayenne pepper or red pepper flakes to taste. To make the curry milder, reduce the amount of cayenne pepper or omit it entirely. For a creamier sauce, use full-fat coconut milk instead of light coconut milk.
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