Burmese Pork Curry Recipe with Potato

Burmese pork and potato curry

  • serves 4-6
  • Easy

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


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.



  • pork belly 450g, rind removed and cut into 3cm cubes
  • waxy potatoes 350g, peeled and cut into 2cm cubes
  • vegetable oil 1 tbsp
  • onion ½, chopped
  • garlic 2 cloves, crushed
  • ginger 2.5cm piece, grated
  • tomato 1 large ripe or 6 cherry tomatoes, chopped
  • ground turmeric ½ tsp
  • chilli powder ½ tsp, or more if you like it hotter
  • fish sauce 1 tbsp
  • Indian masala ½, see recipe below
  • chicken stock 1.4 litres (preferably homemade)
  • sticky or basmati rice to serve


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


  • chilli powder ½-1 tsp, depending on how hot you like it
  • fish sauce 2 tsp
  • Indian masala ½ tsp, see recipe above
  • vegetable oil 1 tsp
  • granulated sugar ½ tsp


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


  • 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...

Beef shin rendang

Nutritional Information

  • Kcals 474
  • Fat 27.3g
  • Saturates 8.9g
  • Carbs 21.7g
  • Sugars 4.4g
  • Fibre 4.3g
  • Protein 33.1g
  • Salt 3.7g