Fried Pork with Garlic Curry Recipe

(Wethani Kyet)

Ingredients :

It uses a lot of garlic and ginger. This favorite Burmese preparation has the most delicious flavor, and is supposed to be a way of preserving pork for months without refrigeration. However, this theory has not been tested.

2 kg

20 cloves

1 cup

2 teaspoons

2 tablespoons

1-2 teaspoons

3/4 cup

1/4 cup

1 teaspoon

Pork loin or leg

Large onions, roughly chopped

Garlic

Peeled, roughly chopped fresh ginger

Salt

Vinegar

Chili powder

Peanut oil

Sesame oil

Ground turmeric

Method :

Remove any bones from pork, cut away skin and cut the meat and fat into 2.5 cm cubes.
Put onions, garlic and ginger into container of electric blender and blend, stopping and starting motor if necessary, until onions, garlic and ginger are mushy.
Turn contents of blender into a nylon strainer set over a bowl and push with the back of a spoon to extract as much liquid as possible.
Pour this liquid into a large saucepan, add the pork, salt, vinegar, chili powder and half the peanut oil.
Bring to the boil, cover and simmer over low heat for 1 - 1 /12 hours or until pork is almost tender.
In another large pan with heavy base, heat remaining peanut oil and the sesame oil.
When very hot, add the garlic, onion and ginger solids left in the strainer.
Add turmeric, stir and cook over low heat for about 10 minutes. If the mixture starts to burn, add a little water.
When the paste is cooked it should be a golden brown color and have oil around the edges.
Because of the large quantity, it takes almost 25 minutes to reach the right stage.
Halfway through cooking the onion mixture, spoon off some of the oil that has risen to the top of the pork mixture and add it to the onions.
When mixture is a reddish-brown, add the contents of the first pan and cook, uncovered, until the oil separates again and the liquid is almost evaporated.
Stir frequently during this stage to ensure it does not stick and burn at base of the pan.
Serve with white rice.