Burmese Pork Curry (Wet Thar Hin)

Instructions

1. 1Cut the about 680 g Pork Shoulder into 2.54 cm cubes. Peel the about 450 g Potatoes and cut them into 2.54 cm cubes.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp Vegetable Oil over medium heat, about 175°C.
3. 3Add the large Onion, 4 cloves Garlic, and 5.08 cm Ginger to the pot. Cook, stirring often, for 5-7 minutes, or until the onion is softened and the mixture is fragrant.
4. 4Stir in the 1 tsp Turmeric Powder, 1 tsp Paprika, and 0.5 tsp Chili Powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Add the cubed Pork Shoulder and cubed Potatoes to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the pork is browned on all sides.
6. 6Pour in the 2 tbsp Tamari and 1 tbsp Fish Sauce. Add the 2 Bay Leaves. Stir to combine everything in the pot.
7. 7Add enough water to just cover the pork and potatoes. Bring the liquid to a simmer over medium-high heat, about 93°C. Once simmering, reduce the heat to low, cover the pot, and cook for 1 hour to 1 hour 15 minutes, or until the pork is very tender when pierced with a fork. Check after 1 hour and add a little more water if it looks too dry.
8. 8Remove and discard the 2 Bay Leaves. Serve the Burmese Pork Curry hot.

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