If you enjoy the "other white meat," you'll like my mild spicy Burmese Pork Curry with Aloo. Coincidentally, aloo in Burmese is "potato," which is the same for Hindi. If you refer to the world map, my birth country and the Indian sub-continent are neighbours and both countries used to be under British rule. Cultural and culinary influx are expected.
- 15 peeled, chopped potatoes
- 1 large red onion, diced (or 2-3 medium red onions)
- 1.90 lbs. lean pork loin
- Slices of ginger
- 6 green/red chilies (double for hot)
- 1 tbsp. paprika
- 1/4 cup fish sauce
- 1/2 tsp. turmeric
- ~10 fl. oz. water
- 2 medium tomatoes, diced puree (optional)
- 1 cup canola oil
1. Submerge the diced onions in 1 cup canola oil and add paprika. Saute until golden brown. Check for doneness at around 30 minutes.
2. Add pork, ginger, and fish sauce for the first-step of the seasoning. Stir and cook on high heat for about 5 minutes. Check with the image below. In the next step, you'll be adding water.
3. Add water and cover. Cook for about 20 minutes.
4. Stir regularly to avoid sticking to the bottom of pot. Check progress. Pork should be halfway ready. In the next step, you'll be adding the potatoes.
5. Add the potatoes and stir.
6. Simmer on medium-low until the potatoes are fully cooked. Finalize the seasoning to taste with fish sauce in teaspoon increments. Around this time, be careful with the stirring, because when the potatoes are cooked, they will be mashed from the stirring process. Be gentle. A tip to check potatoes is by poking them with a pork. If the fork glides through smoothly, potatoes are done.
7. In the above image, you'll see that the water is evaporated. It's the desired appearance. Burmese Pork Curry with Aloo is simply served with white rice. Final season by adding teaspoon increments of fish sauce. The entire cooking from the sauteeing onions to the above image takes about 50 minutes.