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


  1. Trim fat from pork; cut pork into 2-inch cubes.
  2. 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.
  3. 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.
  4. 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.
  5. Serve over rice. Garnish with snipped fresh cilantro if desired.

Yield: 4 servings

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!