Burmese pork and potato curry
2 HOURS 30 MINUTES + MARINATING | SERVES 4-6 | EASY
I found a version of this dish in virtually every local restaurant in Myanmar, and the pork was always fat and succulent. I learned this version at a cooking class at the Bagan Thiripyitsaya Sanctuary Resort. The chef used water and included a teaspoon of ‘chicken seasoning’ but I have substituted some homemade chicken stock instead. I have also reduced the chilli powder, but you can use more if you like it super hot. The sauce is packed with flavour, it reheats brilliantly and even a little will electrify a bowl of rice.
pork belly 450g, rind removed and cut into 3cm cubes waxy potatoes 350g, peeled and cut into 2cm cubes vegetable oil 1 tbsp onion Ω, chopped garlic 2 cloves, crushed ginger 2.5cm piece, grated tomato 1 large ripe or 6 cherry tomatoes, chopped ground turmeric Ω tsp chilli powder Ω tsp, or more if you like it hotter fish sauce 1 tbsp Indian masala (see below) Ω tsp chicken stock 1.4 litres (preferably homemade) sticky or basmati rice to serve INDIAN MASALA bay leaves 2 cinnamon stick 2.5cm piece star anise 1 cloves 3, crushed PORK MARINADE chilli powder Ω-1 tsp, depending on how hot you like it fish sauce 2 tsp Indian masala (see above) Ω tsp vegetable oil 1 tsp granulated sugar Ω tsp POTATO MARINADE ground turmeric Ω tsp chilli powder º tsp fish sauce 1 tsp
• To make the Indian masala, whizz the ingredients in a spice grinder or crush with a pestle and mortar. It should produce 1 dessert-spoonful of masala.
• Mix the pork marinade ingredients in a bowl, and rub into the pork really well. Cover and marinate for 1 hour.
• Meanwhile, put the potatoes into a bowl and toss with the ingredients for the potato marinade. The turmeric stops the potato from going brown.
• Heat the vegetable oil in a wok or frying pan. Add the onion and cook for 3-4 minutes, then add the garlic, ginger, tomatoes, turmeric, chilli powder, fish sauce and Indian masala. Stir well and add 125ml of the chicken stock. Cook for 2-3 minutes or until all the liquid has evaporated. Add the pork pieces and marinade, and enough of the remaining chicken stock to almost cover. Bring to the boil, reduce the heat, cover and simmer for 1Ω hours or until the pork is almost tender.
• Remove the lid, add the cubed potatoes and some seasoning and cook, uncovered, for a further 20-30 minutes or until the pork and potatoes are tender. Serve with rice.
PER SERVING 474 KCALS | FAT 27.3G SATURATES 8.9G | CARBS 21.7G | SUGARS 4.4G FIBRE 4.3G | PROTEIN 33.1G | SALT 3.7G