Burmese Pork Curry with Potatoes

Ingredients

• about 910 g Pork Shoulder
• about 910 g Potatoes
• 2 tbsp Coconut Oil
• 1 large Onion
• 4 cloves Garlic
• 5.08 cm Ginger
• 1 tsp Turmeric Powder
• 1 tsp Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 2 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 2 cups Water

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

Instructions

1. 1Cut the about 910 g of Pork Shoulder into 2.54 cm cubes. Peel and cut the about 910 g of Potatoes into 2.54 cm cubes. Peel and finely chop the 1 large Onion. Peel and mince the 4 cloves Garlic. Peel and mince the 5.08 cm Ginger.
2. 2Heat the 2 tbsp of Coconut Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 175°C. Add the pork cubes and brown them on all sides, about 5-7 minutes total. Remove the pork from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 150°C. Add the chopped Onion, minced Garlic, and minced Ginger to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes.
4. 4Add the 1 tsp Turmeric Powder, 1 tsp Chili Powder, 1 tsp Cumin Powder, and 1 tsp Coriander Powder to the pot. Stir constantly for 1 minute until the spices are fragrant.
5. 5Return the browned pork cubes to the pot. Add the cubed Potatoes and the 2 cups of Water. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot. Increase the heat to high and bring the mixture to a boil.
6. 6Once boiling, immediately reduce the heat to low, about 95°C. Cover the pot and let it simmer gently for 1 hour, or until the pork is very tender and the potatoes are cooked through and easily pierced with a fork.
7. 7Remove the pot from the heat. Stir in the 2 tbsp Fish Sauce and 2 tbsp Lime Juice. Taste and adjust seasoning if needed, though no additional salt is provided in the ingredient list.
8. 8Serve the Burmese Pork Curry with Potatoes hot, ideally with steamed rice.

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