Burmese Curry

• 5 tbsp red chilli paste
• 4 kg pork
• 1 kg pork belly
• 2 cup garlic
• 4 cup shallots
• 4 cup gingers,sliced
• 4 cup peanuts
• 6 packages hinley powder..this consist of curry powder mix with herbs..for sub..use curry powder with herbs
• 2 tbsp salt
• 4 tbsp fish sauce
• 1 1/2 cup tamarind puree
• 3 tbsp dark or sweet soya sauce
• 700 grams sugar cane
• 4 liter water

1. Chop pork and pork belly into 3 inches pices,marinate 1 hour with chilli paste and hinley powder
2. You need to find a large stew pot ,or 2 medium size ,..set on low heat,brown marinate pork and pork belly until no longer pink,keep stir to the bottom ,to protect from burning and get good aroma from herbs in hinley powder
3. Add water ,only enough to cover all pork,may be not use all 4 litres,cook it on medium heat for 30 mins,add peanuts,gingers,lower heat ..and let it simmer about 1 and half hour
4. Seasoning with tamarind puree,dark soya sauce,soya sauce,fish sauce,sugar cane,simmer 20 more mins..now taste it,this must be little spicy,sweet and sour,stew like textures,serve hot with steamed jasmine rice :)

red chilli, pork, pork belly, garlic, shallots, gingers, peanuts, hinley powder, salt, fish sauce, tamarind puree, sweet soya sauce, sugar cane, water

Taken from cookpad.com/us/recipes/360072-burmese-curry (may not work)