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burmese Curried Pork (weta Hin) 1 (2 Pound) Boneless Pork Shoulder
1 Large Onion, Finely Chopped
5 Cloves Garlic, Finely Chopped
1 Tablespoon Finely Chopped Gingerroot
1 Teaspoon Ground Turmeric
1/2 Teaspoon Crushed Red Pepper
2 Tablespoons Vegetable Oil
1 Teaspoon Sesame Oil
1 (16 Ounce) Can Whole Tomatoes, Drained
1 Stalk Fresh Lemon Grass, Finely Chopped
1 Tablespoon Fish Sauce
hot Cooked Rice trim Fat From Pork; Cut Pork Into 2-inch Cubes. Place Onion, Garlic, Gingerroot, Turmeric And Red Pepper In Blender Container. Cover And Blend On Medium-high Speed, Stopping Blender Frequently To Scrape Sides, Until Smooth, About 1 Minute. Heat Oils In Dutch Oven Over Medium Heat Until Hot. Gradually And Carefully Pour Vegetable Mixture Into Oil. Heat To Boiling; Reduce Heat. Cover And Simmer, Stirring, Occasionally, 15 Minutes. add Pork, Tomatoes, Lemon Grass And Fish Sauce; Break Up Tomatoes With Fork. Heat To Boiling; Reduce Heat. Cover And Simmer Until Pork Is Tender, About 1 1/2 Hours. serve Over Rice. Garnish With Snipped Fresh Cilantro If Desired. yields 4 Servings. |
