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Burmese pork and potato curry

Burmese Pork Curry Recipe with Potato

Burmese pork and potato curry

Name: Burmese pork and potato curry
Total time: 2 h 30 min
Yield: Serves 4-6
Ingredients: 450g pork belly rind removed and cut into 3cm cubes; 350g waxy potatoes peeled and cut into 2cm cubes; 1 tbsp vegetable oil; ½ onion chopped; 2 cloves garlic crushed; 2.5cm piece ginger grated; 1 large ripe or 6 cherry tomatoes tomato chopped; ½ tsp ground turmeric; ½ tsp chilli powder or more if you like it hotter; 1 tbsp fish sauce; ½ Indian masala see recipe below; 1.4 litres (preferably homemade) chicken stock; to serve sticky or basmati rice; 2 bay leaves; 2.5cm piece cinnamon stick; 1 star anise; 3 cloves crushed; ½-1 tsp chilli powder depending on how hot you like it; 2 tsp fish sauce; ½ tsp Indian masala see recipe above; 1 tsp vegetable oil; ½ tsp granulated sugar; ½ tsp ground turmeric; ¼ tsp chilli powder; 1 tsp fish sauce

Published: March 1, 2018 at 10:39 AM

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Serves 4-6

Easy

Total time: 2 hrs and 30 mins

+ marinating

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Treat your friends and family and cook this punchy Burmese curry recipe from food writer and chef Darina Allen, with tender pork belly and soft waxy potatoes. This easy dish may take a bit of time but it will be well worth the wait

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Food writer and chef Darina Allen says: 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.

Ingredients

Nutrition

450g pork belly

rind removed and cut into 3cm cubes
350g waxy potatoes

peeled and cut into 2cm cubes
1 tbsp vegetable oil
½ onion

chopped
2 cloves garlic

crushed
2.5cm piece ginger

grated
1 large ripe or 6 cherry tomatoes tomato

chopped
½ tsp ground turmeric
½ tsp chilli powder

or more if you like it hotter
1 tbsp fish sauce
½ Indian masala

see recipe below
1.4 litres (preferably homemade) chicken stock
to serve sticky or basmati rice

INDIAN MASALA

2 bay leaves
2.5cm piece cinnamon stick
1 star anise
3 cloves

crushed

PORK MARINADE

½-1 tsp chilli powder

depending on how hot you like it
2 tsp fish sauce
½ tsp Indian masala

see recipe above
1 tsp vegetable oil
½ tsp granulated sugar

POTATO MARINADE

½ tsp ground turmeric
¼ tsp chilli powder
1 tsp fish sauce

Nutrition: per serving

kcal474
fat27.3g
saturates8.9g
carbs21.7g
sugars4.4g
fibre4.3g
protein33.1g
salt3.7g

Method

step 1

To make the Indian masala, whizz the ingredients in a spice grinder or crush with a pestle and mortar. It should produce 1 dessertspoonful of masala.
step 2

Mix the pork marinade ingredients in a bowl, and rub into the pork really well. Cover and marinate for 1 hour.
step 3

Meanwhile, put the potatoes into a bowl and toss with the ingredients for the potato marinade. The turmeric stops the potato from going brown.
step 4

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 1½ hours or until the pork is almost tender.
step 5

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.

Recipes extracted from Grow, Cook, Nourish by Darina Allen (£30, Kyle Books)

Recipes extracted from Grow, Cook, Nourish by Darina Allen (£30, Kyle Books)

Check out more of our exciting curry recipes here...

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