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Pork Curry with Mango Pickle [Burmese]


Pork Curry with Mango Pickle [Burmese]


  • 1 lb pork butt cut into 2×2 cubes (could go as high as 2 lbs)
  • spice mix for marinade: powdered coriander seed, red hot pepper powder, ginger powder, onion powder, garlic powder, turmeric powder, fish sauce, soy sauce, small pinch of sugar, big pinch of salt
  • 1 large onion chopped fine
  • 3 cloves garlic chopped fine (or crushed)
  • 1 slice ginger
  • [Optional – a few potatoes cubed to the same size as pork]
  • 2 T oil
  • 2 cups stock



1). Mix pork with spices and leave to marinate for an hour or so.

2). When ready to cook, heat oil (moderate heat) and saute onions until translucent and the smell has dissipated. Add garlic and ginger and saute for 2 minutes.

3). Increase heat to med-hi. Add all of the pork and marinade ingredients and stir until the pork is browned.

4). If using potatoes, put pork aside on a plate and saute potatoes in remaining oil. Add more oil if the pan dries out. When potatoes have been seared, return pork to pan.

5). Wash out the bowl that the pork was marinated in and pour this over the pork in the pan. Add stock to cover and bring to a hard boil. Reduce heat and taste. If needed, add salt and/or sugar. Simmer until pork is cooked. The gravy will be thick and should be the consistency of heavy cream. If it is thicker than that, add a bit of water – a tablespoon at a time. Best to let this sit for a few hours and let the tastes blend before reheating and serving.

6). Reheat, put into serving bowl and put a dollop (1 tablespoon or so) of chopped pickled mango on top. Sprinkle chopped fresh cilantro on top if desired.