Burmese pork curry

Ingredients

• 8 dried red chili peppers
• 2.5 cm of fresh ginger, chopped
• Lemongrass stalks, finely chopped
• 15 ml (1 tablespoon) of fresh ginger, grated
• 15 ml (1 tablespoon) of shrimp paste
• 30 ml (2 tablespoons) of fine brown sugar
• 675 g of pork, cut into pieces
• 600 ml (2 1/2 cups) of water
• 10 ml (2 tablespoons) of turmeric powder
• 5 ml (1 teaspoon) of dark soy sauce
• 200 g of French green beans
• 5 ml (1 teaspoon) of brown sugar
• 45 ml (3 tablespoons) of guava juice or 5 ml (1 teaspoon) of guava pulp concentrate
• 15 ml (1 tablespoon) of finely chopped garlic
• 4 Allium ascalonicum, finely chopped
• 15 ml (1 tablespoon) of fish sauce
• Fresh red bell peppers, for decoration

Soak the dried chili peppers in hot water for 20 minutes.

Crush the ginger, chili, lemongrass, and galangal in a mortar and pestle until you have a coarse paste.

Add the shrimp paste and fine sugar, and continue to mix until you have a dark, grainy paste.

Place the pork in a pan or wok over medium heat, and mix it with the curry paste until the meat is well coated.

Cook the pork over low heat, stirring occasionally, until the meat changes color and fat begins to separate.

The curry should also start to release its aroma.

Add the turmeric, water, and soy sauce, then simmer gently, uncovered, for 40 minutes, or until the meat is tender.

Cook the beans separately in a steamer for about 10 minutes.

Combine the sugar, tamarind, garlic, onion, and fish sauce with the meat until the sugar and tamarind are completely dissolved.

Garnish with fresh chili peppers and steamed beans, and serve immediately.