Myanmar - Burmese-Style Pork Curry

Burmese-Style Pork Curry

This is a rich flavorful curry similar to many Thai curries, but lighter, without the use of coconut milk. Serve with large steaming bowls of jasmine rice!

Ingredients

-       1/4 cup peeled slivered fresh ginger

-       1 1/2 lbs country-style boneless pork ribs, cut into 1-inch cubes

-       2 tablespoons red curry paste

-       1/4 cup light brown sugar

-       2 1/2 cups water

-       2 teaspoons ground turmeric

-       1 tablespoon soy sauce

-       1/4 cup thinly sliced shallots

-       2 tablespoons minced garlic

-       1/4 cup fresh lime juice

-       6 servings

-       1 hour 20 minutes 15 mins prep

Directions

-       Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed.

-       Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring to coat meat, for about 15 minutes, until pork is nicely browned.

-       Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork.

-       Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes.

-       Add the ginger (with its water), the shallots, garlic, and lime juice.

-       Simmer for 5-7 more minutes, allowing the flavors to blend through.

-       Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary.

-       Serve at once with steamed jasmine rice.