How To Cook a Delicious Red Pork Curry in Burmese Style
Red pork curry is a dish that will turn into black pork within minutes if you do not cook with patience. First fry the
pork with sugar and oil, then add hot water and cook it until the outside layer is firm and the inside is soft. Then add
garlic and onions to make a sauce. If you add water after frying the onions and garlic and cook until the meat is soft,
it tastes like sweet pork or pork curry in thick oil.
1. Pork - 1kg
2. Salt - 2 teaspoons
3. Chicken Powder - 3 teaspoons
4. Oil - 200 ml
5. Sugar - 3 table spoons
6. Polishing Powder - 2 teaspoons
7. Hot Water - 375 ml
8. sliced clove of large garlic - 7 cloves
9. large onions - 1 (chopped to 8 parts)
Step By Step for Cooking
- Wash and dry the pork as much as possible. Mixed with salt, chicken powder and marinate for 15 minutes.
- Add the oil and sugar into the pan and cook it with medium high heat. (Don't forget to pread the sugar to get same heat)
- Once the sugar has turned quite red, reduce the heat to medium.
- Immediately add the meat and stir-fry 3-4 times so that the sugar is not burnt, and spread the meat that it touches the bottom of the pan as much as possible.
- After spreading everything, keep it for 3 minutes without stirring until the meat turns red.
- After about 3 minutes, the meat has become red, then turn it to the other side.
- Cook the meat on the other side for about 3 minutes until it turns red.
- Add the varnish powder and stir 3/4 times. Cook not only until the water from the meat evaporated and become less but also oil from meat is thick in the pan.
- When the fatty meat becomes tender, add hot water and cover the pot. And then cook it for about 20 minutes to dry up the water again on medium heat.
- Sugar and baking powder are easy to burn so that you need to keep watching and stirring if the water dry up.
- Add garlic and onion, open the lid and stir-fry on medium high heat for about 15 minutes.
- When the color is red and the meat tender, now the delicious red pork curry is ready.