Mild Pork Curry

    55 minutes

    This mild curry originates in Myanmar and uses slow cooked pork shoulder. You can add vegetables like pumpkin or cauliflower halfway through the cooking time to create a more complete meal.

    1 person made this

    Serves: 6 

    • 1kg pork shoulder, trimmed and cut into 2cm cubes
    • 2 teaspoons turmeric powder
    • 1 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • 3 cloves garlic, diced
    • 5cm piece ginger, peeled and grated
    • 60ml vegetable oil
    • 2 onions, diced
    • 2 tablespoons paprika
    • 1 sprig coriander leaves, to garnish

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a large bowl combine the pork with the turmeric, fish sauce, soy sauce, garlic and ginger then mix well. Set aside.
    2. In a large wok heat the oil until shimmering then add the onions. Stir and cook until translucent then add the paprika. Mix until the onions are coated evenly.
    3. Add the pork, turn up the heat to medium-high and mix well. Cover and cook over medium-low heat for about 45 minutes to an hour until the meat is tender. You don't need to add any water because the pork will release its own juices.
    4. Taste and add salt if necessary. Garnish with coriander leaves.

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    This dish is super versatile. I have made it quite a few times. I add half a bunch of fresh coriander with the ginger step (whiz everything in the Bamix/food processor). I've also tried it with chicken thighs (though pork is the best).  -  23 Oct 2011