Mandalay by MiMi Aye

Author:MiMi Aye
Language: eng
Format: epub
ISBN: 9781472959485
Publisher: Bloomsbury Publishing
Published: 2019-08-04T16:00:00+00:00

Classic Pork Curry

Pork & Green Mango Curry

WET THAR THAYET CHIN ဝက္သားသရက္ခ်ဥ္

Although we Burmese adore mangoes so much that they appear in our proverbs, oddly enough they don’t feature in our desserts. We’ll happily gorge on the fresh, ripe fruit whenever, but whilst green, we keep them savoury – we like to eat them dipped in sambals or in salads and here we even serve them up in a curry. Make the mango pickle the night before – it also works well as a chutney in sandwiches and on the side with roast meats.

Serves 4–6

For the pickled mango

2 small green (unripe) mangoes

2 tablespoons salt

1 teaspoon sugar

juice of 1 lemon

For the pork curry

1kg pork belly, cut into 2.5cm dice

100ml malt vinegar

1 medium onion, peeled and roughly chopped

2 spring onions, green and white parts

2cm piece of ginger, peeled

2 garlic cloves, peeled

1 medium tomato, roughly chopped

1 green finger chilli

3 sprigs of coriander, stems and leaves

90ml groundnut oil or other neutral-tasting oil

1 teaspoon ground turmeric

1 teaspoon paprika

1 tablespoon shrimp paste (belacan)

½ teaspoon mild chilli powder

¼ teaspoon MSG or ½ tablespoon chicken or vegetable bouillon

The night before making this dish, make the pickled mango. Remove the stone from the mango and shred the flesh, including the peel, as thinly as possible using a mandoline or knife. Place in a small saucepan and pour boiling water over to blanch the mango. Now drain the mango and place in a bowl. Add the salt, sugar and lemon juice, and mix well. Leave overnight to pickle lightly.

In a bowl, toss the pork belly thoroughly in the vinegar and then drain. Place the pork belly in a large saucepan and add enough water to just submerge the pork. Cover the pan with a lid and bring to the boil over a high heat. Turn the heat down to medium-low and simmer the pork, covered, for 15 minutes.

Remove the pork and set to one side; pour the pork juices into a bowl and reserve. Do not rinse out the pan – you’ll reuse it later.

Blitz the onion, spring onions, ginger, garlic, tomato, green chilli and coriander with 2 tablespoons of water in a food processor or blender to a rough paste.

Heat the oil over a medium-high heat in the pan used for the pork. Add the turmeric and paprika to the oil and allow to sizzle for a few seconds. Add the onion paste and fry for 5 minutes, until fragrant. Add the pork, shrimp paste, chilli powder, MSG, reserved pork juices and 200ml of water. Cover the pan with the lid and bring to the boil.

Now turn the heat down to medium-low and simmer for 1 hour. Drain the pickled mango, squeeze dry, and add to the pan. Stir well and simmer for another 10 minutes.

When the time is up, the pork should be tender and fall apart if you poke it with a fork. Served with steamed rice and crispy shrimp relish.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.