How to make Burmese Pork Curry and the recipes of Burmese Pork Curry

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Burmese Pork Curry (Whethar Sebyan)

Burmese curries are known for their mild flavors, relying less on a complex array of spices compared to Indian curries. Paprika is used more for its color than for heat, but you can increase the spiciness by substituting ground chilies for some of the paprika. This versatile recipe can be adapted with beef, chicken, or shrimp instead of pork. For a complete one-pot meal, add bite-sized vegetables such as squash, cauliflower, or potatoes.

Time: 1 hour 20 minutes (20 minutes active)
Makes: 4 to 6 servings as part of a multicourse family-style meal

Ingredients

  • 4 cloves garlic, chopped (1 tablespoon)
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons ground turmeric
  • 1½-inch piece fresh ginger, peeled and grated (1½ tablespoons)
  • 2 pounds boneless pork shoulder or loin, trimmed and cut into 1-inch cubes
  • ¼ cup vegetable oil
  • 2 medium yellow onions, chopped (2 cups)
  • 1 tablespoon ground paprika
  • 1 pound winter squash (such as kabocha or hubbard), cut into 1-inch cubes (2 to 3 cups) (optional)
  • Salt (optional)
  • Cilantro leaves for garnish

Instructions

  1. In a large bowl, combine garlic, fish sauce, soy sauce, turmeric, and grated ginger. Add the pork cubes and mix well to coat evenly.
  2. Heat vegetable oil in a large heavy skillet over medium heat. Once hot, add chopped onions and cook until translucent and lightly browned around the edges, about 3 to 4 minutes.
  3. Add ground paprika to the onions, stirring until evenly coated.
  4. Increase heat to medium-high and add the marinated pork cubes. Stir and cook for about 1 minute to brown the pork.
  5. Reduce heat to medium-low, cover, and simmer for approximately 40 minutes. Add winter squash cubes (if using) and continue cooking for an additional 20 to 25 minutes, or until both the pork and squash are tender. Adjust heat as needed to prevent burning.
  6. Taste and season with salt if desired. Transfer the curry to a serving platter, garnish with cilantro leaves, and serve hot with freshly steamed rice and a side of vegetables.

Pat’s Notes: Pork shoulder is recommended for its tenderness and flavor. It’s a budget-friendly cut perfect for braising. For a leaner option, pork loin can be used, though it may result in a drier texture.

Grandma Says: The curry doesn’t need additional water as the pork will release its own juices during cooking. Consider adding tomatoes along with the squash to thicken the sauce if desired.

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