Burmese Red Gold Pork Curry

gluten free lactose free meat

2 pounds (1 kg) pork with fat, lean and rind
1 1/2 tbs thick soy sauce
1 1/2 tbs thin soy sauce
1 tsp black pepper
2 inches (5 cm) ginger roots
2 tsp garlic chips
1 tsp chili powder
3 small onions
1/3 – 1/2 cups (80 – 120 ml) neutral oil

Burmese Red Gold Pork Curry

This curry is a very basic pork curry from Myanmar. You´ll find it in the whole country served with rice. You can create a delecious meal without many ingredients. Here is our very simple recipe.

Cut pork in 1 1/2 inch (3,5-4 cm) cubes and rub hard with thick soy sauce and pepper.
Scrape ginger, cut 1 inch (2,5 cm) thin slices, then stripes. Chop and mash the other inch. Soak garlic chips in 2 tsp water and mash.
Mix 1/3 cup (80 ml) water with chili powder.
Peel onions and cut in rings.
Heat oil in a bowl. Put in ginger stripes on high heat. Fry and before they burn put in pork. Fry for 3 – 5 minutes.
Extract juice of mashed garlic and ginger with 1/2 cup (120 ml) water.
Add to ork and lower heat and simmer. Cover the bowl. Keep ginger and garlic solids.
When water is absorbed, add thin soy sauce and chili water. Simmer till tender. Add onion rings, cover and cook till rings are clear, all water is absorbed and pork is well browned. Round the taste with salt.
Drain pork and onions and arrange in serving dish.
Reheat oil and fry garlic and ginger solids till crisp. Drain and put on to the pork and serve with rice and hot oil on top.
The perfect combination: Red-Gold Curry and our Burmese Cucumber Salad!

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  1. Looks nice, so hard to get any true Burmese food where I live in London or anywhere I travel in Asia (apart from Myanmar, of course)>

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