Slow-Cooked Burmese Pork Curry with Mustard Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tender pork curry slow-cooked with Burmese spices, mustard seeds, and a blend of aromatic herbs for deep layered flavor. This asian-inspired pork ready in about 140 minutes pairs pork shoulder, cut into 1-inch cubes, large onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 2 tsp mustard seeds and toast until they begin to pop, about 30 seconds.
  2. Step 2: Add 2 large finely chopped onions and sauté for 8-10 minutes until caramelized and golden brown.
  3. Step 3: Stir in 5 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
  4. Step 4: Mix in 1 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp chili powder, cooking for 1 minute to release the spices' aromas.
  5. Step 5: Add 2 lbs pork shoulder cubes and sear for 5 minutes until browned on all sides.
  6. Step 6: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 1/2 cups water and bring to a simmer.
  7. Step 7: Cover the pot, reduce heat to low, and slow-cook the pork curry for 1.5 to 2 hours until the meat is tender and the sauce thickens.
  8. Step 8: About 10 minutes before serving, add 2 tbsp fish sauce and 1 tbsp fresh lime juice. Adjust salt and pepper to taste.
  9. Step 9: Garnish with 1/4 cup fresh cilantro leaves and serve hot with steamed jasmine rice or flatbread.

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Frequently asked questions

How long does Slow-Cooked Burmese Pork Curry with Mustard Seeds take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Burmese Pork Curry with Mustard Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large onion, finely chopped from drying out.

Can I substitute ingredients in Slow-Cooked Burmese Pork Curry with Mustard Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Burmese Pork Curry with Mustard Seeds for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Burmese Pork Curry with Mustard Seeds?

Asian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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