Burmese Style Pork Curry
Embark on a flavorful journey with this Burmese Style Pork Curry—a rich and aromatic dish that masterfully combines tender chunks of pork shoulder with layers of deeply caramelized onions, fragrant garlic, and warming spices like turmeric, cumin, and coriander. This slow-simmered curry is enriched with a luscious tomato-based sauce, balanced by a hint of soy sauce and just a touch of subtle sweetness. Perfectly spiced yet not overpowering, this curry is ideal for those craving comfort food with an exotic twist. Serve it with fluffy jasmine rice or soft flatbread to soak up every last drop of the irresistibly thick sauce. Whether you're hosting a dinner or treating your family to something special, this authentic Burmese recipe is sure to impress. Keywords: Burmese pork curry, tender pork shoulder, aromatic spices, slow-simmered, comfort food, Asian cuisine.
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Recipe Information
Ingredients
- 1 kg pork shoulder
- 3 medium onions
- 6 garlic cloves
- 1 thumb-sized piece ginger
- 4 medium tomatoes
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 1 cup water
- 1.5 teaspoons salt
- 1 teaspoon sugar
- 1 handful fresh cilantro
Instructions
Cut the pork shoulder into bite-sized chunks and set aside.
Finely slice the onions, mince the garlic, and grate the ginger. Dice the tomatoes into small cubes.
Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
Add the sliced onions and cook until deeply caramelized, about 15–20 minutes, stirring frequently to prevent burning.
Add the minced garlic and grated ginger. Stir and cook for about 2 minutes until fragrant.
Stir in the diced tomatoes and cook until they break down into a thick paste, about 8–10 minutes.
Add the turmeric powder, paprika, cayenne pepper, ground coriander, and ground cumin. Cook the spices for 1–2 minutes, stirring constantly to release their aromas.
Add the pork chunks to the pot and stir well to coat with the spice mixture.
Pour in the soy sauce and water. Stir to combine and bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Let the curry simmer gently for about 60 minutes, stirring occasionally, until the pork is tender and the sauce thickens.
Taste and adjust the seasoning with salt and sugar, if needed.
Turn off the heat and garnish the curry with freshly chopped cilantro before serving.
Serve the Burmese Style Pork Curry with steamed jasmine rice or flatbread of your choice. Enjoy!
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.1 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
