Myanmar: Burmese-Style Pork Curry


1/4 cup peeled slivered fresh ginger
1 1/2 lbs country-style boneless pork ribs, cut into 1-inch cubes
2 tablespoons red curry paste
1/4 cup light brown sugar
2 1/2 cups water
2 teaspoons ground turmeric
1 tablespoon soy sauce
1/4 cup thinly sliced shallots
2 tablespoons minced garlic
1/4 cup fresh lime juice


Place the ginger in a small bowl with 1/3 cup of hot water and set
aside until needed. Cook the pork with the curry paste and brown
sugar in a large deep skillet, stirring to coat meat, for about
15 minutes, until pork is nicely browned. Meanwhile, mix the
turmeric, and soy sauce into the water and add to the pork.

Bring mixture to a boil, then reduce heat and simmer, uncovered,
until meat is tender and sauce has thickened, about 45 minutes.
Add the ginger (with its water), the shallots, garlic, and lime

Simmer for 5-7 more minutes, allowing the flavors to blend through.
Check seasoning, adding more sugar, lime juice, or even a little
salt, if necessary. Serve at once with steamed jasmine rice.

Servings: 6