Wednesday, February 13, 2013

Burmese-Style Pork Curry with Fresh Ginger

I came to a realization last weekend that although I like Thai and Mexican food very much, I haven't cooked it nearly often enough lately. Determined to fix that, I decided to give this recipe a shot. This recipe was so impressive that next week will be a mostly Thai week. The cooking time for the pork is a little short in this recipe, so you might want to plan on giving it a bit more time. Other than that small issue, the flavor on this is outstanding. Best of all, when eating, the little bits of shallots seemed to be hiding bacon and a bit of heat.

One year ago: Perfumed Basmati Rice with Black Cardamom Pods
Two years ago: Brisket Tacos
Three years ago: Peanut Butter and Nutella Brownies

Burmese-Style Pork Curry with Fresh Ginger (from Real Thai)

1/4 cup finely slivered, fresh ginger
12 small dried red chiles
2 tbsp thinly sliced lemongrass
2 tsp finely diced galanga
1 tbsp shrimp paste
1/4 cup brown sugar
1 lb pork, some fat attached, cut into chunks
1/4 lb fresh bacon (pork belly), cut into chunks
2 1/2 cups water
2 tsp ground turmeric
1 tsp dark soy sauce
1/4 cup thinly sliced shallot
2 tbsp minced garlic
2 tbsp tamarind liquid

1. Place ginger in small bowl. Add warm water to cover and set aside.
2. Stem chiles and coarsely chop. Add to food processor along with lemongrass and galanga. Puree. (Note the book suggests a mortar and pestle, but I think this is a good time to pull out the food processor.)
3. Add shrimp paste to chile mixture and puree.
4. Add brown sugar to child mixture and puree until you have a dark brown, grainy mixture.
5. Place meat in a large, heavy bottomed saucepan and add curry paste (chile mixture). Stir to cover meat and heat over low heat.
6. Cook until meat has changed color, rendered some fat, and paste is fragrant, stirring occasionally. About 20 minutes.
7. Mix together water, turmeric, and soy sauce and add to pot. Simmer over low heat until meat is tender and surrounded by a dark, thick sauce, at least 40 minutes.
8. Add shallot and garlic to curry.
9. Drain ginger and add soaking water to pan.
10. Place ginger in mortar and pound to soften slightly. Add ginger to pan and stir to mix together.
11. Add tamarind. Adjust tamarind, sugar, and fish sauce as needed. Cook long enough to heat through and remove from heat.
12. Let stand for 20 minutes and serve warm.

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