Expert Chefs
Most Rated Recipes
» Burmese
2 kg Pork loin
2 Large onions, chopped
20 cloves Garlic
1 cup roughly chopped fresh ginger
2 teaspoons Salt
2 tablespoons Vinegar
1-2 teaspoons Chili powder
3/4 cup Peanut oil
1/4 cup Sesame oil
1 teaspoon Ground turmeric
Cooking:
1. Cut the meat into 1 1/2 cubes.
2. Blend the onions, garlic and ginger until mushy and extract the juice from the contents.
3. Pour th3 liquid into a large saucepan, add the pork, salt, vinegar, chili powder and half the peanut oil.
4. Bring to a boil, cover and simmer over low heat for 1.5 hours or until pork is almost tender.
5. Heat remaining peanut oil and the sesame oil in another pan.
6. Add the garlic, onion and ginger solids left.
7. Add turmeric, stir and cook over low heat for about 10 minutes. If the mixture starts to burn, add a little water.
8. When the paste is cooked it should be a golden brown color and have oil around the edges.
9. When mixture is a reddish-brown, add in the contents from the first pan and cook uncovered, until the oil separates again and the liquid is almost evaporated.
10. Stir frequently to ensure it does not stick or burn.
11. Serve hot with white rice.
Ingredients :
2 kg Pork loin
2 Large onions, chopped
20 cloves Garlic
1 cup roughly chopped fresh ginger
2 teaspoons Salt
2 tablespoons Vinegar
1-2 teaspoons Chili powder
3/4 cup Peanut oil
1/4 cup Sesame oil
1 teaspoon Ground turmeric
Cooking:
1. Cut the meat into 1 1/2 cubes.
2. Blend the onions, garlic and ginger until mushy and extract the juice from the contents.
3. Pour th3 liquid into a large saucepan, add the pork, salt, vinegar, chili powder and half the peanut oil.
4. Bring to a boil, cover and simmer over low heat for 1.5 hours or until pork is almost tender.
5. Heat remaining peanut oil and the sesame oil in another pan.
6. Add the garlic, onion and ginger solids left.
7. Add turmeric, stir and cook over low heat for about 10 minutes. If the mixture starts to burn, add a little water.
8. When the paste is cooked it should be a golden brown color and have oil around the edges.
9. When mixture is a reddish-brown, add in the contents from the first pan and cook uncovered, until the oil separates again and the liquid is almost evaporated.
10. Stir frequently to ensure it does not stick or burn.
11. Serve hot with white rice.
Rate this Article: Current: 3/5
Date Added: 2009-03-23 Views : 144