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Burmese pork curry with pickled bamboo shoots

This is probably my favourite Burmese pork curry mixed with the tang of pickled bamboo shoots. There’s a slight pugent smell to the bamboo shoots, which my 6 year old daughter complains of although she has tolerated it a little more in recent times. You can make this pork curry with any cut of pork you like although I have used pork belly in this instance. It does require a bit of a long cook (1 hour) to really tenderise the meat and render all the fats down into a flavourful curry.

Serves 6

Prep time 20 mins
Cook time 1 hour

1kg pork, diced
1 tsp salt
1/4 tsp sugar
1/4 cup olive oil
1 onion, chopped finely
4 garlic cloves, minced
1 cm piece of ginger, minced
1 tomato, diced
1 tsp paprika powder
1/4 tsp tumeric powder
200ml water
1 tsp fish sauce
1 x 400g jar of pickled bamboo shoots, drained

Marinate the pork in the salt and sugar and set aside.

Meanwhile, heat the olive oil in a large pot and sautee teh onion, garlic, ginger and tomatoes for about 5 minutes or until the tomatoes are well softened.

Add the paprik powder, tumeric powder and the marinated pork. Brown all over and let it simmer for about 15 minutes on a low to medium heat, stirring often to prevent it sticking to the bottom.

Add the water, fish sauce adn bamboo shoots and let it simmer on a low heat for another 45 minutes. Check regularly to see if you need to add a bit more water.

Let it cool for a few minutes and serve with rice.

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