Sour Pork Curry (Wet Thar Chin) Recipe

Pork shoulder: A flavorful cut of meat that becomes tender when cooked slowly.

Fish sauce: A salty, umami-rich liquid made from fermented fish, essential for depth of flavor.

Tamarind juice: A tangy liquid extracted from tamarind pulp, providing the sour element.

Turmeric powder: A bright yellow spice that adds color and a warm, earthy flavor.

Chili powder: Adds heat and a rich, spicy flavor to the curry.

Water: Used to adjust the consistency of the curry.

Onion: Adds sweetness and depth to the base of the curry.

Garlic: Provides a pungent, aromatic flavor.

Ginger: Adds a spicy, slightly sweet flavor and aroma.

When sautéing the onion, garlic, and ginger, make sure to cook them until they are golden brown and fragrant. This step is crucial as it forms the flavor base for the curry. Additionally, when browning the pork cubes, ensure they are evenly browned on all sides to lock in the juices and enhance the overall taste of the dish.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and flavor profile, making them a good alternative for pork shoulder in curries.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertones. Add a bit of lime juice for a closer match.

• tamarind juice - Substitute with lemon juice mixed with a bit of sugar: This combination mimics the sour and slightly sweet flavor of tamarind juice.

• turmeric powder - Substitute with saffron or curry powder: Saffron provides a similar color, while curry powder can offer a comparable flavor profile.

• chili powder - Substitute with paprika mixed with cayenne pepper: This mix can replicate the heat and color of chili powder.

• water - Substitute with chicken broth: Chicken broth adds more depth of flavor compared to plain water.

• onion - Substitute with shallots: Shallots have a milder and sweeter taste, which can enhance the overall flavor of the curry.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it lacks the same intensity and freshness.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute, but it has a more concentrated flavor, so use less.

• Allow the sour pork curry to cool to room temperature before storing. This prevents condensation, which can lead to a watery texture and spoilage.
• Transfer the curry into airtight containers. For best results, use containers that are specifically designed for storing soups and stews.
• If planning to consume within a few days, store the containers in the refrigerator. The curry will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the curry. Portion the curry into freezer-safe containers or heavy-duty freezer bags. This makes it easier to thaw only what you need.
• Label each container or bag with the date of preparation. This helps you keep track of how long the curry has been stored.
• When ready to reheat, thaw the curry in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the pork.
• Reheat the curry on the stovetop over medium heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the curry appears too thick.
• Alternatively, reheat in the microwave in a microwave-safe dish. Heat in short intervals, stirring in between to ensure even heating.
• Always check the temperature before serving. The curry should be heated to at least 165°F (74°C) to ensure it is safe to eat.
• Enjoy your reheated sour pork curry with freshly cooked rice or your favorite side dishes.

• For the stovetop method, place the leftover curry in a saucepan. Add a splash of water or broth to prevent it from drying out. Heat over medium-low, stirring occasionally, until it’s warmed through.
• To reheat in the microwave, transfer the curry to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until it’s hot.
• If you prefer using the oven, preheat it to 350°F (175°C). Place the curry in an oven-safe dish, cover with foil, and bake for about 20 minutes or until heated through. Stir halfway to ensure even heating.
• For those with a slow cooker, transfer the leftover curry to the slow cooker. Set it on low and let it heat for 1-2 hours, stirring occasionally, until it’s thoroughly warmed.
• If you have a steamer, place the curry in a heatproof dish and set it in the steamer basket. Steam for about 10-15 minutes or until hot, stirring occasionally.

• Pot: A large vessel used for cooking the curry, allowing for even heat distribution and sufficient space for all ingredients.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Knife: Essential for chopping the onion, mincing the garlic and ginger, and cutting the pork shoulder into cubes.

• Cutting board: Provides a safe and sturdy surface for chopping and mincing ingredients.

• Measuring spoons: Used to measure out the fish sauce, turmeric powder, and chili powder accurately.

• Measuring cup: Necessary for measuring the tamarind juice and water to ensure the correct liquid proportions.

• Bowl: Useful for holding the chopped and minced ingredients before they are added to the pot.

• Tongs: Handy for turning and browning the pork cubes evenly on all sides.

• Ladle: Perfect for serving the hot curry with rice.

Prep ingredients in advance: Chop the onion, garlic, and ginger beforehand and store them in the fridge.

Use pre-cut pork: Buy pork shoulder already cut into cubes to save chopping time.

Instant tamarind juice: Use ready-made tamarind juice instead of making it from scratch.

Measure spices ahead: Pre-measure the turmeric powder and chili powder to streamline the cooking process.

One-pot cooking: Use a single pot to minimize cleanup time.