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This dish is called 'Red or Golden Pork' because the
oil in the dish is colored by the chili powder. The
Burmese like to use fatty pork - either shoulder or
belly - for this recipe, but if this is not to your
taste, then pork fillet (tenderloin) may be used
instead.
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Ingredients:
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1 kg/2-21/4 lb
3 tbsp
1 tsp
5 cm/2 inch
3
3
200 ml/1/3 pint
1 tsp
5 tbsp
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boned pork, cut into
2.5 cm/1 inch cubes
soy sauce
freshly ground black pepper
piece of fresh root ginger, peeled
medium onions, peeled and crushed
garlic cloves, peeled and crushed
boiling water
chili powder
vegetable oil
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Method:
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Put the pork in a
bowl with 2 tablespoons soy sauce and the
pepper; mix well.
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Pound half the
ginger, then mix with the onions and garlic.
Stir in all but 1 tablespoon of the boiling
water, then strain the mixture and retain both
the liquid and the pounded ingredients.
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Stir the chili
powder into the reserved boiling water. Cut the
remaining ginger into thin strips. Heat the oil
in a large heavy pan, add the ginger and fry
until just sizzling, then add the pork and
stir-fry until brown.
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Add the liquid
reserved from the pounded ingredient, cover the
pan and simmer for about 10 minutes or until the
liquid has almost all been absorbed. Add the
chili water, the remaining soy sauce and the
reserved pounded mixture.
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Cover and cook
over low heat for about 40 minutes or until the
pork is tender, stirring occasionally to prevent
sticking. (If lean pork has been used, it may be
necessary to add a little water during cooking.)
Serve hot.
SERVES 4 to 6
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