Wetha See Byan (Dry Pork Curry)(Origin: Burmese)

• 500 g. (1 lb.) pork
• 1 large onion
• 3 cloves garlic
• 1 tsp. finely grated fresh ginger
• 1/2 tsp. chili powder
• 1/2 tsp. ground turmeric
• 3 Tbsp. light sesame oil or corn oil
• 1 stalk lemon grass or 2 strips lemon rind
• 2 Tbsp. tamarind liquid
• 1 Tbsp. fish sauce (ngan pya ye)

1. Cut pork into 5 cm (2-inch) pieces.
2. Excess fat should be removed or the curry will be too rich, but a little fat left on the meat is quite acceptable.
3. Puree and cook onion, garlic, ginger, chili and turmeric.
4. When well cooked, add pork and simmer gently in its own juices until tender.
5. Add crushed or finely chopped lemon grass or rind, tamarind juice and fish sauce.
6. Stir well. Cook until all water has evaporated and the oil separates from the gravy.
7. The flavour of the curry can be varied by adding extra chili powder for a hot curry, or stirring in a piece of hot Indian mango pickle.
8. Slices of lemon, chopped fresh coriander leaves or chopped spring onions can be added at the end of cooking, if desired.

onion, garlic, ginger, chili powder, ground turmeric, light sesame oil, lemon grass, tamarind liquid, fish sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029822 (may not work)