Baconhound

Because Veggiehound doesn't have the same ring to it..

  • Meet the Baconhound
  • Email and Twitter
  • Email
  • Facebook
  • Pinterest
  • Twitter

Designed by That Critic Guy

You are here: Home / Recipe Box / Dinner / Burmese Pork Stew

Burmese Pork Stew

February 6, 2014 By baconhound

Print Friendly, PDF & Email
Burmese Pork Curry

Burmese Pork Stew

I’m a man who has eaten his fair share of pork dishes over the years, and this Burmese Pork Stew recipe from my favourite restaurant in Portland, Tasty n’ Sons, is among my favourites. It’s spicy, sweet, and beautifully rich, so there was never a question as to whether I would try it myself at home.

I thought recreating it would involve a lot of painstaking trial and error (which might have been fun too), but instead I found the exact recipe had been published in Bon Appetit.

Score!

I should warn you that there is a bit of fidgety prep – multiple pots and pans, and even a bit of work the day before involved in pulling off this dish, but it’s nothing you all can’t handle. Not to mention the result is soooo worth it. This dish could easily be a substitute for viagra, but don’t blame me, or Tasty n’ Sons, for any poor decisions made while under the influence of Burmese Pork Stew.

Broken down to the basics, this dish is a sweet and spicy braised pork shoulder and belly, topped with chopped pickled eggs, served over rice. I rarely copy a recipe word for word, but I enjoyed this so much in Portland that I didn’t want to monkey around with it. The only thing I changed was to use 3 pounds of pork shoulder instead of 2 pound shoulder and 1 pound of belly. Oh, and I ran out of soya sauce for the pickled eggs, so I topped up my quantity with ponzu instead. Other than that, I stuck to the recipe as follows:

 

Burmese Pork Stew

Make these Pickled Eggs the day before:

1 cup soy sauce

1/4 cup honey

1 whole star anise

5 large hard-boiled eggs

Place eggs in a jar. Bring the first 3 ingredients to a boil on the stove and pour over the eggs. Chill in the fridge over night. 

 

unique pickled eggs

Sweet Soy Pickled Eggs

Stew:

1/2 cup soy sauce

2 tbsp toasted sesame oil

2 tbsp chili oil

2 lbs pork shoulder, cut into 1″ cubes

1 lb skinless pork belly, cut into 1″ cubes

1 tbsp vegetable oil

8 cloves garlic, chopped

1/4 cup finely chopped and peeled ginger

3 tbsp hot chili paste (sambal oelek)

1 1/2 cups sugar

1/4 cup chopped scallions

White rice for 6

 

Whisk soy sauce, sesame oil, and chili oil in a medium bowl. Add pork and toss to coat. Cover and chill 6 hours or overnight.

Preheat oven to 275 degrees. Heat vegetable oil in a large ovenproof skillet. (I used my roasting pan) Sear pork on all sides in batches, and set aside.

Skim any fat remaining in the pan. (I had very little)

Return pork to pan and add any remaining marinade. (again, I had almost nothing left in the bowl).

Add garlic, ginger, and chili paste.

Meanwhile, stir sugar and 1/4 cup water in a saucepan over medium-low heat until dissolved. Increase heat to med-high and boil syrup until deep amber colour is achieved. Be careful not to burn the sugar.

Pour caramel over the pork mixture and add 1/2 cup of water to the caramel pan and swirl to dissolve any remaining caramel.

Pour caramel water over pork and stir to combine all ingredients.

Cover tightly and bake until pork is very tender, stirring every 30 minutes. This should take approximately 1:45.

Add a portion of rice to a bowl, cover with pork, and top with coarsely chopped pickled egg and scallion.

Enjoy!

 

Burmese Pork Curry

Burmese Pork Stew- Thanks to Dong Kim for taking the photo

 

If you’re a fan of sweet and salty dishes, you certainly need to give this one a whirl. You’ll be glad you did.

 

Bacon blog

 

 

 

 

 

 

 

 

Share this:

  • Email
  • Print
  • Facebook
  • Pinterest
  • Twitter

Like this:

Like Loading...

Related

Filed Under: Dinner, Recipe Box

Comments

  1. Jody says

    February 6, 2014 at 10:42 am

    This is off topic, but relates to your great hamburger quest. Try “The White Bull” in Drayton Valley for a great, hand-fashioned patty. This is your old-fashioned type of burger but is huge in size. I had forgotten about them until just now. Well worth the drive. Oh, and the chips and gravy are also very very good 🙂

    • baconhound says

      February 6, 2014 at 6:24 pm

      Sounds good! Not sure when I’d be around Drayton Valley, but I’ll keep that in mind. Thanks Jody!

      Phil

Check out my Recipe Index below

  • Recipe Box

Categories

  • Best of Edmonton
  • General
  • Media Appearances
  • News and Stories
  • Off Menu podcast
  • Recipe Box[+]
    • Brunch
    • Dessert
    • Dinner
    • odds and ends
    • Side Dishes
    • Small bites
  • Restaurant Reviews
  • The Community Table Project
  • Travel[+]
    • Austin
    • Banff
    • Calgary
    • Chicago
    • Jasper
    • New York City
    • Portland
    • Prince George
    • San Diego
    • San Francisco
    • Saskatoon
    • Victoria BC

Recent Tweets

  • @feministspice I haven't had that experience here to date, but I bet it would be annoying. 6 years ago
  • @feministspice I love the scooters. I think it's great to see so many people out and about using something other than a car 6 years ago
  • @kreggly @nicolecreates I might wear those.. 6 years ago
  • @Lorne_Corbett Haha! 6 years ago
Follow @baconhound

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 216 other subscribers

Top Posts & Pages

Edmonton's Best Spots for Homestyle Soup
Which Butter is Better?
Community Table Project: Butter Chicken Risotto
Tasting Tour of Central Alberta
%d