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Burmese Curried Pork (Weta Hin)

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  • 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