Slow-Cooked Burmese Pork Stew with Ginger and Tamarind

By · Reviewed by AislePrompt Editorial · ·

Tender pork pieces slowly simmered in a rich broth of tamarind, ginger, and aromatic spices, creating a comforting Burmese-inspired stew. This asian-inspired pork ready in about 150 minutes pairs pork shoulder, cut into 1-inch cubes, tamarind paste, fresh ginger, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 130 min Serves 6 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs cubed pork shoulder and brown on all sides, about 6-8 minutes.
  2. Step 2: Add 1 large chopped onion, 5 minced garlic cloves, and 2 tbsp thinly sliced fresh ginger to the pot. Sauté for 5 minutes until the onion softens and the mixture is fragrant.
  3. Step 3: Stir in 3 tbsp tamarind paste, 3 tbsp fish sauce, 1 tbsp brown sugar, 1 cinnamon stick, and 2 star anise pods. Cook for 2 minutes, stirring to coat the pork evenly.
  4. Step 4: Pour in 3 cups water or pork broth, bring to a boil, then reduce heat to low and cover. Simmer gently for 2 hours, stirring occasionally until the pork is tender and the sauce has thickened.
  5. Step 5: Remove the cinnamon stick and star anise pods. Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro and 2 tbsp chopped green onions before serving with steamed rice.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Burmese Pork Stew with Ginger and Tamarind take to make?

Total time is about 150 minutes (20 min prep + 130 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 Stew with Ginger and Tamarind?

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 tamarind paste from drying out.

Can I substitute ingredients in Slow-Cooked Burmese Pork Stew with Ginger and Tamarind?

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 Stew with Ginger and Tamarind 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 Stew with Ginger and Tamarind?

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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