Burmese Pork Curry with Potatoes (Keto)

Ingredients

• about 910 g Pork Shoulder
• 2 tbsp Coconut Oil
• 1 large Onion
• 6 cloves Garlic
• 5.08 cm Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 2 tbsp Fish Sauce
• 1 tbsp Coconut Aminos
• 2 medium Turnips
• 1 cup Chicken Broth
• 2 Bay Leaves

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

Instructions

1. 1Cut the about 910 g Pork Shoulder into 2.54 cm cubes.
2. 2Heat the 2 tbsp Coconut Oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 175°C.
3. 3Add the 1 large Onion, 6 cloves Garlic, and 5.08 cm Ginger to the pot. Cook, stirring often, for 5 to 7 minutes, until the onion is softened and translucent.
4. 4Stir in the 1 tsp Turmeric Powder and 1/2 tsp Chili Powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the about 910 g Pork Shoulder cubes to the pot. Cook, stirring occasionally, for 5 to 8 minutes, until the pork is browned on all sides.
6. 6Pour in the 2 tbsp Fish Sauce, 1 tbsp Coconut Aminos, 2 medium Turnips (peeled and cut into 2.54 cm cubes), 1 cup Chicken Broth, and 2 Bay Leaves. Stir everything together and bring the mixture to a gentle simmer.
7. 7Reduce the heat to low, cover the pot tightly, and let it simmer for 1 hour to 1 hour and 30 minutes. The pork should be very tender when pierced with a fork, and the turnips should be easily pierced as well. The sauce will have thickened slightly.
8. 8Remove and discard the 2 Bay Leaves from the pot. Serve the Burmese Pork Curry hot.

Substitutions

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