Remove the lid add the cubed potatoes and some seasoning and cook uncovered for a further 20-30 minutes or until the pork and potatoes are tender. The slow-cooking of the onion garlic and chilli paste give this Burmese duck and potato curry a distinct flavour.
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Next mix through peanut paste and tamarind juice and continue to simmer for 10-15 minutes without the lid.
Burmese pork and potato curry recipe. Heat oil in a saucepan over medium-high heat add garlic shallot and ginger and cook until fragrant 1-2 minutes then add curry paste and stir occasionally until fragrant 1-2 minutes. 4 Add the ground chili turmeric paprika sugar and salt. Mix the marinade ingredients and rub all over the pork with your fingers.
Then add potatoes and cook for another 40 minutes. Heat oil in a saucepan over medium-high heat add garlic shallot and ginger and cook until fragrant 1-2 minutes then add curry paste and stir occasionally until fragrant 1-2 minutes. Put into a bowl and add turmeric chilli powder and fish sauce.
Bring to the boil reduce the heat cover and simmer for 1½ hours or until the pork is almost tender. Season to taste with fish sauce and palm sugar. Cook with a lid over low heat for 40 minutes.
Duck and potato are my favourite combination but it. Leave to marinade for 45 minutes to 1 hour. Cut the fat streaky pork into 2cm ¾in strips.
Add pork and 750ml water and bring to the boil cook over low heat until pork is tender 1 hour. Cut the potato into 2cm ¾inch cubes. 1 Place oil in a large cooking pot on a medium heat.
The turmeric stops the potato from blackening. 3 Add the gingergarlic and serrano chili purees. 2 Add the onion Puree.
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