Transcript
Burmese Pork Masala with Potatoes By: Ronald N. Tan
Ingredients 2.9 oz. (~80 g) diced ginger 3 bite-sized chopped green peppers 3 lbs lean ground pork 2 medium-large diced onions ~7 unpeeled Russet potatoes 2 tablespoons Garam masala ~10 green chilies 60 g garlic peeled 2.0 cups canola oil 7 g grounded black pepper 1.5 teaspoon pure sea salt Optional (0.5 teaspoon pure sea salt for final adjustment to taste) 2 teaspoons sugar
Figure 1: 2.9 oz. (~80g) diced ginger in blender cup.
Figure 4: 3 bite‐sized chopped green bell peppers.
Figure 2: ~60 g peeled garlic.
Figure 5: 3 lbs. lean ground pork.
Figure 3: 2 medium‐large diced onions.
Figure 6: ~10 green chilies.
Directions 1. Chop and slice the unpeeled, Russet potatoes (any potatoes) into bite-sized pyramidal shapes. Slice the potato longitudinally and latitudinally. Repeat until desired size. Optional: add about 1 teaspoon of pure sea salt and mix well.
2. Add enough canola oil (or peanut oil) to submerge the potatoes. If you want to save oil, deep-fry in multiple batches. Because you’re only flying potatoes, reuse the oil in later steps during the final cooking of pork and onions.
3. While the potatoes are frying, dice the 2 medium-large onions from Figure 3. Set aside. 4. Take the ~60 g peeled garlic from Figure 2 and put them into the blender container with sliced, ~80 g ginger from Figure 1. Blend them. It’s OK to add some potable water to the blender to make it “less sticky.” Set aside.
5. Monitor your potatoes, stirring them occasionally. The desired appearance and texture of your potatoes should resemble this:
6. If the potatoes aren’t ready, continue with the ingredient preparations. Work on the green bell peppers (Figure 4) and the green chilies (Figure 6). 7. Check your potatoes. If they’re ready and resemble the reference from step 5, take them out and place them on a paper towel to absorb the excess oils. 8. As soon as your potatoes are ready, let’s get to the serious cooking of the onions and the pork. 9. Take about 2 cups of the canola oil used during deep-frying the potatoes. Reuse the wok. Place the diced onions (Figure 3) into the 2 cups of canola oil in the wok. Sautee the onions for about 5 minutes on high heat.
10. Take the lean ground pork from Figure 5 and gently put into the onions. Break the pork apart, while stirring. Use high heat.
11. At this time, add in the finely-chopped green chilies from Figure 6. In the preceding image, do you see the green specs? They’re the finely chopped green chilies. 12. Add in the 2 tablespoons of Garam masala. 13. Add in the 7 g grounded black pepper. 14. Mix well and breaking about the pork. 15. Cook until the pork turns slightly brown or basically you’re “browning” the meat for texture. At the same time, you’re cooking until the waters from the onions and the pork are evaporated away. This takes about 30-40 minutes, while stirring occasionally. 16. Check with the final image on the next page for what should the finished pork should resemble.
17. Reference image below. Check to ensure your pork matches with mine.
18. If your pork doesn’t match mine, you need to brown your meat more. Don’t overcook your pork! At this time, add in the bite-sized, chopped green bell peppers from Figure 4. Please don’t overcook the green bell peppers. Continue cooking for about 6 minutes and kill the heat. Taste the green bell peppers. They should taste “soft” yet hard and makes a slight “crunchy” texture when chewed. 19. Add in the potatoes you deep-fried from step 5. I hope you haven’t been snacking on them during the cooking process!!!
Serving Suggestion
