Slow-Cooked Burmese Pork Stew with Tamarind and Garlic
A rich and aromatic pork stew slow-cooked in a tamarind and garlic broth, infused with warm spices to create deep Burmese flavors. This Asian-inspired pork recipe, ready in about 140 minutes, pairs pork shoulder, cut into 1-inch cubes, tamarind paste, 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 4, 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.
Ingredients
- 800 g pork shoulder, cut into 1-inch cubes
- 3 tbsp tamarind paste
- 6 cloves garlic cloves, minced
- 1 large onion, chopped
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 cinnamon stick
- 2 tbsp vegetable oil
- 2 cups water
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1/4 cup for garnish fresh cilantro leaves
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 800 g pork shoulder cubes and brown on all sides for 6-8 minutes.
- Step 2: Add 1 large chopped onion and 6 minced garlic cloves to the pot. Sauté for 5 minutes until onions soften and become translucent.
- Step 3: Stir in 2 tsp ground coriander, 1 tsp ground turmeric, and 1 cinnamon stick. Cook for 1 minute until spices are fragrant.
- Step 4: Mix in 3 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Pour in 2 cups water and stir well to combine.
- Step 5: Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until pork is tender and sauce has thickened slightly.
- Step 6: Remove cinnamon stick. Garnish with 1/4 cup fresh cilantro leaves before serving with rice or flatbread.
Frequently asked questions
How long does Slow-Cooked Burmese Pork Stew with Tamarind and Garlic 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 Stew with Tamarind and Garlic?
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 Tamarind and Garlic?
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 Tamarind and Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tamarind and Garlic?
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.
