Burmese pork and potato curry
- Preparation and cooking time
- Total time
- + marinating
- Easy
- 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
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
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.
