Burmese Pork Curry

Wetha See Byan

(Burmese dry pork curry from Charmaine Solomon’s The Complete Asian Cookbook)

  • 500g pork
  • 1 large brown onion
  • 3 cloves garlic
  • 1 tsp finely grated fresh ginger
  • 1 /2 tsp dried chilli powder
  • 1 tsp ground turmeric
  • 1 tsp sesame oil
  • 2 tbl sp. vegetable oil
  • lemon zest from 1 small lemon
  • 2 tbl sp. tamarind liquid
  • 1 tbl sp. fish sauce.

Cut your pork into cubes, trimming off any large bits of fat.

Puree and cook the onion, garlic, ginger, chilli powder and turmeric until soft and golden in the oil.  When well cooked add in your pork, stirring to coat in the curry paste and then cover and simmer for approx 10 minutes stirring occasionally.  Add the lemon, tamarind and finish sauce and stir well.  Continue to cook until the water has evaporated and the oil separates from the gravy.

Serve with rice and some hotel mango pickle, garnish with some fresh coriander leaves or chopped spring onions.

Happy Cooking and Happy Eating,


2 Comments Add yours

  1. nancy@jamjnr.com says:

    I was going to make this but the recipe I found used vinegar instead of tamarind and it put me off! Will give this a go though it sounds intriguing.


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