Burmese Pork Curry (Whethar Sebyan)
A mild Burmese-style pork curry, marinated with ginger, garlic, and turmeric, then slow-cooked until tender.
Ingredients
garlic (minced (about 1 tablespoon))
4 cloves
fish sauce
1 tablespoon
soy sauce
1 tablespoon
ground turmeric
2 teaspoons
fresh ginger (peeled and grated (about 1.5 tablespoons))
1½-inch piece
boneless pork shoulder or loin (trimmed of fat, cut into 1-inch cubes)
2 pounds
vegetable oil
¼ cup
yellow onions (chopped (about 2 cups))
2 medium
ground paprika
1 tablespoon
winter squash (cut into 1-inch cubes (about 2–3 cups), optional)
1 pound
Salt (optional)
Cilantro leaves (for garnish)
Instructions
1
Marinate
In a large bowl, combine the garlic, fish sauce, soy sauce, ground turmeric, and ginger. Add the pork and stir well to coat with the sauce.
2
Sauté the aromatics
In a large heavy-bottomed skillet, heat over medium heat for about 1 minute. Add the oil and heat until the oil thins and begins to shimmer. Add the onions and sauté until translucent with lightly browned edges, 3 to 4 minutes. Add the paprika and stir until the onions are evenly coated with the spice.
3
Braise
Add the pork and increase the heat to medium-high. Sauté the meat for about 1 minute until browned. Cover and simmer over medium-low heat for about 40 minutes. Add the squash and cook for another 20 to 25 minutes, until both the meat and squash are tender. Adjust the heat as needed so the meat does not scorch.
4
Serve
Taste and season with salt as needed. Transfer to a serving dish and garnish with cilantro leaves. Serve with freshly steamed rice and a vegetable side.
