Recipe for cooking burmese curried pork

Recipes from Southeast Asia :: Southeast Asian Main Dish Meats

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

Trim fat from pork; cut pork into 2-in. cubes. Place onion, garlic, gingerroot, turmeric and red pepper in blender container. Cover and blend on med.-high speed, stopping blender frequently to scrape sides, until smooth, about 1 minute. Heat oils in Dutch oven over med. heat until hot. Gradually and carefully pour vegetable mixture into oil. Heat to boiling; reduce heat. Cover and simmer, stirring, occasionally, 15 mins.

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.

Serve over rice. Garnish with snipped fresh cilantro if desired.

Yields 4 servings.