Burmese pork and potato curry
Packed with spicy flavour, this curry sauce with tender pork electrifies rice and reheats well
SERVES
4
PEOPLE
PREP TIME
75
MINUTES
COOKING TIME
120
MINUTES
Ingredients
450g fat streaky Heritage pork with rind on
Marinade for the pork:
½-1 tsp chilli powder
2 tsp fish sauce, Nam Pla
½ tsp Indian masala
1 tsp vegetable oil
½ tsp white sugar
1 large potato, peeled and diced
Marinade for the potato:
½ tsp turmeric
¼ tsp chilli powder
1 tsp fish sauce
1 tbsp vegetable oil
110g onion, chopped
2 garlic cloves, crushed
2.5cm piece of ginger peeled and grated
1 large ripe tomato, or 6 cherry tomatoes, chopped
½ tsp turmeric
½-1 tsp chilli powder
1 tbsp fish sauce
½ tsp Indian masala
1.2l stock
For the Indian masala:
2 bay leaves
2.5cm piece cinnamon
1 whole star anise
3 garlic cloves, crushed
Method
To make the Indian Masala, whizz the ingredients together in a spice grinder or crush in a pestle and mortar and mix together.
Next, prepare the pork. Cut the fat streaky pork into 2cm strips. Mix the marinade ingredients and rub all over the pork with your fingers. Leave to marinade for 45 minutes to 1 hour. Next cut the potato into 2cm cubes.
Put into a bowl and add turmeric, chilli powder and fish sauce. Toss to mix. The turmeric stops the potato from blackening.
Heat 1 tablespoon of oil in a wok or sauté pan. Add the chopped onion, cook for 3-4 minutes, add the crushed garlic, grated ginger, chopped tomatoes, turmeric, chilli powder, fish sauce and Indian masala.
Stir well, add 125ml chicken stock. Cook until all the liquid has evaporated, 2-3 minutes. Add the pork pieces and enough of the remaining chicken stock to almost cover. Bring to the boil, reduce the heat, cover and simmer for 1½ hours until the pork is almost tender.
Remove the lid and add the cubed potatoes, cook uncovered, for a further 20-30 minutes. Taste and add a little more salt if necessary.
Serve with rice.
