Tips for getting bright yellow turmeric off my worktop anyone? Turmeric is a key ingredient in this Burmese inspired pork curry.
Ingredients
300g pork loin, diced (or you could use another cut of pork such as shoulder or leg)
1 teaspoon turmeric
½ Tablespoon fish sauce
½ Tablespoon tamari
2 cloves garlic, minced
1 inch ginger, grated
Coconut oil for sautéing
1 onion, finely sliced
1 Tablespoon paprika
Seasoning
Cauliflower rice (see below) & fresh coriander to serve
Instructions
Marinate the pork with the turmeric, fish sauce, tamari, garlic and ginger. Mix well (I didn’t do this in advance but you could to let the flavours develop further).
Take a saucepan pan (that you have a lid for), add a dollop of coconut oil and sauté the onions for 3 or so mins over medium heat until translucent. Add the paprika to the onions and stir until onions are coated.
Turn up the heat a little and add the marinated pork to the pan, and mix well. Cover, lower the temp to medium low and cook for 45-60 mins until the meat is tender. Stir occasionally to ensure it doesn't stick to the bottom of the pan. You don't need to add any liquid as the sauce develops from the meat juices. Season to taste.
To make the cauliflower rice: Use ½ head cauliflower per person, whizz in food processor till 'rice' like. Saute in coconut oil with minced garlic for around 8 mins, add seasoning and top with a little dessicated coconut.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/burmese-pork-curry/