This is one of my favorite Burmese foods eating, when I was growing up. It's straight-forward and simple to make. The only drawback or "annoying" aspect is frying the potatoes. If you enjoy multitasking like me, prep your potatoes and start frying them. While the potatoes (aloo) are frying, chop, dice, and prepare the other ingredients for the final mix in the wok or a large-enough cooking pan.
- 1.5 lbs lean, ground pork
- 1 large red or regular onion, diced, chopped
- ~10-15 red potatoes (or use the Russet potatoes in lesser quantity due to their large sizes)
- Assorted bell peppers
- ~6 chillies (pictured chillies below are for decoration purposes)
- 1/2 cup canola oil for cooking the pork
- Enough canola oil to submerge the potatoes for deep-frying
- 1 tbsp. Garam masala
- 1/2 tsp salt
- 1/4 cup Teriyaki glaze
1. Chop the potatoes as pictured above. Use sufficient canola (or peanut) oil to deep fry them. The entire cooking will take about 40 minutes. While the potatoes are deep-frying, work on preparing the other ingredients.
2. The finished potatoes (aloo) will look like this. Use the image below as a reference guide.
3. Make a ginger and garlic blend using a blender. Check the image below as a reference. You're simply taking the garlic, slices of ginger, adding some water, and blending them in a blender.
4. Once the other ingredients are ready, add 1/2 cup canola (or peanut) oil into the same wok used in frying the aloo. Add the largely-chopped onions and initially cook for about 10 minutes. This is soften and pre-cook the onions. Add the 6 chilies and cook for an additional 5 minutes.
5. Add the pork, the ginger-garlic mixture, 1/4 cup Teriyaki glaze, and 1/2 tsp. salt into the wok.
6. Continue cooking, until the pork turned slightly brown. Continue to stir occasionally to prevent burning at the bottom of the pork. Taste and finalize the salt to preference.
7. Combined the deep-fried aloo into the wok and mix well.
8. Add the bell peppers and cook for about 5 more minutes.
9. Perform a final seasoning to taste. Remember to add salt as little as possible!