Wetha See Byan, Pork Curry.
Ingredients.
450 g / 1 lb of lean boneless pork.
2 medium onions.
2.5 cm / 1 inch piece of fresh ginger root, peeled.
1 garlic clove, peeled.
1/2 a teaspoon of turmeric.
1/2 a teaspoon of chilli powder.
2 tablespoons of oil.
1/4 of a teaspoon of shrimp paste.
1 tablespoon of hot water.
1 stalk of lemon grass, crushed.
1 to 2 tablespoons of tamarind juice.
2 tablespoons of fresh chopped coriander leaves.
Method.
1. Cut the meat into 5 cm / 2 inch cubes.
2. Chop the onion and put in a blender with the ginger, garlic, turmeric and chilli powder and blend to a paste.
3. Heat the oil in a pan and add the onion and spice paste and stir fry until it is well browned.
4. Add the pork and stir fry until the meat is browned and well coated with the paste mixture, reduce the heat, cover the pan and simmer the meat in its own liquid for 40 minutes until the meat is tender, if the curry begins to dry up add a little water to prevent the meat from sticking to the pan.
5. Add the shrimp paste, water, lemon grass and tamarind juice to the meat, stir well and continue cooking for 5 to 10 minutes until all the liquid has evaporated. At this stage the oil should have separated out and floated to the top, stir the curry andv serve hot garnished with the coriander leaves.
Serves 4.
