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Burmese Pork Curry

Burmese Pork Curry

A delicious recipe from Chef Simon Majumdar.
ingredients
  • 2lbs of Pork Shoulder (Diced)
  • 1 White Onion (Pureed)
  • 3 Garlic Cloves (Pureed)
  • 2 Inches Ginger (Pureed)
  • 3 Fresh Serrano Chili (Pureed)
  • 1 Large Tomato (Chopped)
  • 1 Tablespoon Red Chili Powder
  • 2 Tsp Paprika
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 2 Tsp Turmeric
  • 2 Tablespoons Thai Fish Sauce
  • 1 Tablespoon Dark Soy Sauce
  • 1 Tablespoons Tamarind Paste (reconstituted in hot water)
  • 1 Stalk Lemon Grass
  • 2 Cups Water
  • 1⁄2 Cup Vegetable Oil
  • 1⁄4 Cup Cilantro Leaf (chopped for garnish)
  • 1⁄4 Cup Shallots (deep fried for garnish)

Directions

1) Place oil in a large cooking pot on a medium heat

2) Add the onion Puree

3) Add the ginger/garlic and serrano chili purees.

4) Add the ground chili, turmeric, paprika, sugar and salt. Add the tomato

5) Add the pork shoulder cubes.

6) Add the water and the lemongrass stalk

7) The dish then simmers until the pork is tender and the “gravy” is almost dry (approximately 40 minutes)

8) Before serving, I combine the tamarind, soy sauce and fish sauce and stir that into the dish.

9) Garnish with the cilantro leaf and fried shallots

10) Serve over steamed white rice


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