A much-loved family dish, it balances sour, spicy and savoury flavours. Using ready-made green mango pickle makes this curry straightforward, though you may want to pick out any pieces of mango bark before cooking. The result is a warming, tangy curry that pairs beautifully with rice.
This recipe is by The Rangoon Sisters and is kindly reproduced with their permission from The Rangoon Sisters Cookbook: Recipes from Our Burmese Family Kitchen.
Serves 4
Ingredients
Method
- Warm the oil in a large, heavy-based casserole dish or saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened and starting to colour, about 10 minutes.
- While the onions are cooking, crush the garlic and ginger into a paste using a pestle and mortar, or blitz in a small food processor. Stir this into the onions and cook for a minute until fragrant.
- Add a splash more oil, then brown the diced pork in the pan, turning until evenly coloured. Stir in the spices, fish sauce and mango pickle. Mix well.
- Pour in 300ml water, bring to the boil, then cover and simmer gently for about 1 hour, or until the pork is tender.
- Taste and adjust seasoning, adding extra fish sauce if needed.
- Serve hot with plenty of rice.
Storage Notes
This curry can be stored in the fridge for up to 4 days or frozen on the day of cooking for up to 3 months. Defrost thoroughly and reheat before serving.
