Burmese pork curry

I made this for myself for dinner on Thursday. (Sorry, I seem to be very slow in updating this again!) It’s another recipe from the lovely little book Spice Up Your Life and, as I was only cooking for myself, I thought that it worth experimenting with. One word of advice – always read the recipe all the way through first, I started preparing to cook this at 8:15pm thinking that this was just a quick stir-fry only to find that it had a cooking time for an hour and ten minutes! Ooops! I was able to bring it down to about 50 minutes due to using a leaner cut of pork and reducing the ingredients as I was only cooking for one. The recipe as listed here serves 4 but I scaled it down for just me.


700g boneless leg of pork, trimmed and diced

2 tablespoons of white wine

1 teaspoon of salt

8 large garlic cloves, roughly chopped

5cm piece of fresh ginger, peeled and roughly chopped

2 fresh red chillies, de-seeded and roughly chopped

1 large onion, roughly chopped

1 teaspoon of ground turmeric

½-1 teaspoon of medium chilli powder

3 tablespoons of groundnut oil

1 tablespoon of sesame oil

200ml of warm water

1 fresh green chilli, de-seeded and julienned for garnish


The meat needs to marinate for at least an hour before cooking so you need to prepare a bit in advance.

Mix the meat, wine and salt in a bowl and allow to marinate for an hour.

Place the garlic, ginger, chillies and onion in a food processor or hand blender and blend until the ingredients are ‘mushy’.

Heat the oils together in a large, heavy-bottomed saucepan over a medium heat and cook for 5-6 minutes. Reduce the heat and cook gently for a further 5 minutes, stirring frequently to avoid sticking. (sprinkling with warm water also helps to avoid sticking.)

Add the marinated pork (the recipe doesn’t say whether to add the marinade to the spices along with the pork or not – I added half as a compromise!) and increase the heat to medium-high and stir until the meat is coloured.

Pour in the warm water, bring to the boil and then reduce the heat to low, cover and simmer for and hour and ten minutes, stirring occasionally.

The sauce thickens nicely and is flavoursome, but not too spicy, and salty.

I served it with boiled rice and steamed broccoli.

Definitely one to cook again.




About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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