Wednesday, May 28, 2008

Burmese Pork Curry

1 small onion, chopped

4 cloves garlic, minced

1 tsp ginger powder

1 tsp cumin

1 tsp turmeric

½ tsp red pepper flakes *** I just used a dash of red cayenne pepper to make it more kid friendly

2 tsp salt

1 Tbsp soy sauce

1 can coconut milk

Juice of one lemon (2-3 Tbsp)

1 lb boneless pork, cubed into 1” pieces ***I used about 1.3 lbs

10-12 large cherry tomatoes ***I used a bunch of grape tomatoes instead

1 lb tiny red potatoes, halved

Preheat oven to 350. Puree onion, garlic and ginger in a blender or food processor. Pour mixture into a large bowl and stir in cumin, turmeric, red pepper, salt, soy sauce, coconut milk and lemon juice. Add pork, tomatoes and potatoes and toss to coat well. Transfer to a baking dish and bake until meat is tender and thoroughly cooked and potatoes are soft (about 60-90 minutes). Serve with steamed white rice.

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