Burmese Inspired Pork Curry
I was inspired to create this recipe from a Burmese Pork recipe we found on memalee.com. I worked to make some minor changes to the original recipe so that it fit with our tastes and cooking style. I keep all vinegar used in the dish, I added potatoes, and of course, I added chili peppers. Unlike the curries that I grew up with, this curry is not overpoweringly spicy. It is a wonderful compromise between our spicy tastes, and our kids' mild preferences. This dish tastes much like a flavorful stew. Additionally, it goes very well with steamed rice. I frequently prepare this dish on weekends and then freeze it for use in meals on busy weekdays.
- 2 to 3 lbs pork, a slightly fatty cut, cut into 1 inch cubes
- ½ medium onion, diced
- 4 cloves garlic, chopped
- 1 inch ginger, chopped
- 3 tbsp cooking oil
- 1 to 3 hot chilli pepper, chopped, optional, adjust to taste
- 3 tbsp soy sauce
- ½ to 1 tbsp brown sugar
- 2 to 3 medium potatoes - cut into chunky cubes about same size of meat
- 1 tbsp Black pepper
- 2 stalks green onions, cut into 1/2 inch sections
- 3 whole hot chilli peppers, optional, adjust to taste, to be left in curry whole
- salt to taste
- 1 to 4 tsp chilli powder, mild, ajust according to taste.
- ¼ cup black or malt vinegar (may substitute with balsamic vinegar if needed)
- Soak cubed pork in vinegar.
- Fry together in oil, chopped onion, garlic, ginger and hot chilli peppers.
- Once fragrant, add cubed pork and brown slightly.
- Add potatoes, leftover vinegar marinade, soy sauce, brown sugar. Reduce heat and allow to simmer until meat and potatoes are tender. Feel free to add 1 cup water, to prevent burning. Stir occasionally.
- Once tender, add black pepper, chilli powder, whole chillis and salt according to taste.
- Add green onions and remove from heat.
- Serve over warm steamed rice. Garnish with cilantro if preferred.