Burmese Dry Pork Curry - Wetha See Byan

Asian Food of Burma - Burmese Recipe

600g

2

2 clove

10 cm

1/2 teaspoon

1/2 teaspoon

1 tablespoon

2 tablespoons

1 stalk

2 tablespoons

2 tablespoons

lean pork

medium onion

garlic

fresh root ginger, grated

chili powder

ground turmeric

chicken stock

sesame oil

lemon grass

tamarind liquid

fish sauce

• Cut pork into cubes of biting pieces. Clean and remove excess fat.
• In  a blender, add onion, garlic, ginger and grind to puree adding a little water if required. When  puree mix in the turmeric and chili powder.
• In a wok fry the puree for 2 minutes. Add in pork and tamarind juice, simmer for 5 minutes.
• Add crushed lemon grass, chicken stock, fish sauce and stir well. Cook until water evaporated and the oil separates from the gravy. Garnish with coriander leaves and chopped spring onions.
• Serve with white rice.

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