Burmese Pork Curry

This aromatic Burmese pork curry features tender chunks of pork shoulder simmered in a rich, complex sauce made with fresh chilies, tamarind, and fragrant spices. The balance of sweet, sour, and umami flavors creates an authentic taste of Myanmar that pairs perfectly with steamed jasmine rice.

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Course: Main Course

Cuisine: Asian

Keyword: Curry, Pork

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 420kcal

Equipment

Ingredients

2 lbs pork shoulder diced
1 white onion pureed
3 garlic cloves pureed
2 inches ginger pureed
3 fresh serrano chilies pureed
1 large tomato chopped
1 tbsp red chili powder
2 tsp paprika
1 tsp salt
1 tsp sugar
2 tsp turmeric
2 tbsp Thai fish sauce
1 tbsp dark soy sauce
1 tbsp tamarind paste reconstituted
1 stalk lemongrass
2 cups water
½ cup vegetable oil
¼ cup cilantro leaves chopped (garnish)
¼ cup fried shallots garnish

Instructions

Heat oil in a heavy-bottomed pot over medium heat and add onion puree. Cook for 5-7 minutes until fragrant.
Add ginger, garlic, and chili purees. Stir constantly for 3-4 minutes until aromatic.
Stir in chili powder, turmeric, paprika, sugar, salt, and chopped tomato. Cook for 2-3 minutes.
Add pork cubes and water, then add lemongrass stalk.
Bring to a boil, then reduce heat and simmer for approximately 40 minutes until pork is tender and sauce has thickened.
Mix tamarind paste, soy sauce, and fish sauce together, then stir into curry.
Remove lemongrass stalk, garnish with cilantro and fried shallots, and serve with steamed rice.

Notes

Curry tastes even better the next day as flavors develop overnight in the refrigerator

Substitute pork shoulder with pork belly for extra richness, or chicken thighs for a lighter version

If serrano chilies are unavailable, use jalapeños or adjust quantity of red chili powder to taste

Reconstitute tamarind paste by soaking 2 tablespoons dried tamarind in ¼ cup warm water for 15 minutes, then strain

Store leftover curry in refrigerator for up to 4 days or freeze for up to 3 months

For deeper flavor, marinate diced pork in turmeric and salt for 30 minutes before cooking

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