Burmese Pork Curry Recipe

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

Onions: Adds sweetness and depth to the curry.

Garlic: Provides a robust and aromatic flavor.

Ginger: Adds a warm, spicy note to the dish.

Curry powder: A blend of spices that gives the curry its distinctive flavor.

Turmeric powder: Adds color and a subtle earthy taste.

Coconut milk: Creates a rich and creamy base for the curry.

Water: Helps to simmer the curry and blend the flavors.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of heat and depth.

To enhance the flavor of your Burmese pork curry, consider marinating the pork shoulder cubes in a mixture of curry powder, turmeric, and a bit of salt for at least 30 minutes before cooking. This allows the spices to penetrate the meat, resulting in a more flavorful and aromatic dish. Additionally, when browning the pork, make sure not to overcrowd the pot. Browning in batches ensures that each piece gets a nice sear, which adds depth to the overall flavor of the curry.

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

• onions - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions, which can complement the curry well.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to impart a similar flavor, though it may be less pungent.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it will have a slightly different texture and a more concentrated flavor.

• curry powder - Substitute with garam masala: Garam masala can provide a similar depth of flavor, though it may have a different spice blend.

• turmeric powder - Substitute with saffron: Saffron can add a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• coconut milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, though it will be less creamy and have a different flavor.

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

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the curry.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in Asian cuisines.

• Allow the Burmese pork curry to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.

• Transfer the cooled curry into airtight containers. Glass containers are preferred as they do not absorb odors and are microwave-safe for easy reheating.

• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the curry within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the curry within 3-4 days. The flavors often meld and improve after a day or two.

• For longer storage, place the airtight containers in the freezer. The coconut milk in the curry freezes well, maintaining the dish's creamy texture.

• When ready to reheat, thaw the frozen curry in the refrigerator overnight. This gradual thawing helps maintain the integrity of the pork and curry sauce.

• Reheat the curry on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of water or coconut milk if the sauce has thickened too much during storage.

• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe dish, cover loosely, and heat in 1-2 minute intervals, stirring in between, until hot.

• Always check the curry for any signs of spoilage before consuming. If it smells off or has an unusual texture, it's best to discard it.

• Enjoy the reheated Burmese pork curry with freshly cooked rice or naan bread for a comforting meal.

• Stovetop Method:

  1. Place the leftover Burmese pork curry in a saucepan.
  2. Add a splash of water or coconut milk to maintain the curry's creamy consistency.
  3. Heat over medium-low, stirring occasionally to prevent sticking.
  4. Once the curry is heated through and the pork is piping hot, serve immediately.

• Microwave Method:

  1. Transfer the curry to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a few holes poked for ventilation.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Ensure the pork is heated evenly and thoroughly before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover curry in an oven-safe dish.
  3. Cover the dish with foil to prevent drying out.
  4. Heat for about 20-25 minutes, stirring halfway through, until the pork is hot and the curry is bubbling.

• Slow Cooker Method:

  1. Transfer the leftover curry to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the pork is thoroughly warmed.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring it to a simmer.
  2. Place the curry in the top part of the double boiler.
  3. Stir occasionally, heating until the pork is hot and the curry is evenly warmed.

• Large pot: Used for cooking the curry, ensuring even heat distribution and enough space for all ingredients.

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

• Chef's knife: Essential for finely chopping onions, mincing garlic and ginger, and cutting pork shoulder into cubes.

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

• Measuring spoons: Necessary for accurately measuring curry powder, turmeric powder, and other seasonings.

• Measuring cup: Used to measure the coconut milk and water accurately.

• Garlic press: Handy for mincing garlic quickly and efficiently.

• Grater: Useful for mincing ginger finely.

• Mixing bowl: Can be used to hold the pork cubes or other prepped ingredients before cooking.

• Ladle: Perfect for serving the curry once it's ready.

• Rice cooker: Convenient for preparing rice to serve with the curry.

Prep ingredients in advance: Chop onions, garlic, and ginger ahead of time and store them in airtight containers.

Use pre-cut pork: Buy pork shoulder that's already cut into cubes to save on prep time.

One-pot cooking: Use a large pot to cook everything together, minimizing cleanup.

Simmer while multitasking: Once the curry is simmering, use the time to prepare rice or a side dish.

Batch cooking: Make a larger batch and freeze portions for quick meals later.