Burmese Curried Pork (Weta Hin)

Yield: 4 servings

Ingredients

• 1 (2 pound) boneless pork shoulder
• 1 large onion, finely chopped
• 5 cloves garlic, finely chopped
• 1 tablespoon finely chopped gingerroot
• 1 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1 (16 ounce) can whole tomatoes, drained
• 1 stalk fresh lemon grass, finely chopped
• 1 tablespoon fish sauce
• Hot cooked rice

Instructions

1. Trim fat from pork; cut pork into 2 inch cubes.
2. Place onion, garlic, gingerroot, turmeric and red pepper in blender container. Cover and blend on medium-high speed, stopping blender frequently to scrape sides, until smooth, about 1 minute.
3. Heat oils in Dutch oven over medium heat until hot. Gradually and carefully pour vegetable mixture into oil. Heat to boiling; reduce heat. Cover and simmer, stirring, occasionally, 15 minutes.
4. Add pork, tomatoes, lemon grass and fish sauce; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 1 1/2 hours.
5. Serve over rice. Garnish with snipped fresh cilantro if desired.