Burmese Pork Curry with Pineapple

Ingredients

• about 680 g Pork Shoulder
• 1 can Pineapple Chunks
• 2 medium Potatoes
• 1 can Coconut Milk
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Chili Powder
• 2 tablespoons Tamari (gluten-free)
• 1 tablespoon Fish Sauce
• 1 tablespoon Lime Juice
• 2 tablespoons Vegetable Oil
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Pork Shoulder into 2.54 cm cubes.
2. 2Peel and cut the 2 medium Potatoes into 2.54 cm cubes. Peel and finely chop the 1 medium Onion. Peel and mince the 3 cloves Garlic and the 2.54 cm Ginger.
3. 3Heat the 2 tablespoons Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. 4Add the minced garlic and ginger to the pot and cook, stirring constantly, until fragrant, about 1 minute.
5. 5Add the pork cubes to the pot and cook until browned on all sides, about 5-7 minutes. Stir in the 1 teaspoon Turmeric Powder and 1/2 teaspoon Chili Powder and cook for 30 seconds until fragrant.
6. 6Stir in the 2 tablespoons Tamari and 1 tablespoon Fish Sauce. Add the 1 can Pineapple Chunks (with their juice) and the cubed potatoes. Stir everything together well.
7. 7Pour in the 1 can Coconut Milk. Bring the mixture to a simmer over medium-high heat (204.4°C / 200°C). Once simmering, reduce the heat to low (121.1°C / 120°C), cover the pot, and cook for 45-60 minutes, or until the pork is very tender and the potatoes are easily pierced with a fork. Stir occasionally to prevent sticking.
8. 8Remove the pot from the heat. Stir in the 1 tablespoon Lime Juice.
9. 9Serve the Burmese Pork Curry with Pineapple hot with the 4 cups Cooked Rice.

Substitutions

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