Slow-Cooked Burmese Pork Stew with Tamarind and Ginger
A rich, slow-simmered pork stew infused with tamarind and fresh ginger that highlights Burmese flavor profiles in a comforting dish. This asian-inspired pork ready in about 145 minutes pairs pork shoulder, cubed, tamarind paste, fresh ginger, sliced 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.
Ingredients
- 700 g pork shoulder, cubed
- 3 tbsp tamarind paste
- 2 tbsp fresh ginger, sliced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 whole dried red chilies
- 3 tbsp vegetable oil
- 3 cups water
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 3 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large chopped onion and sauté for 6 minutes until translucent. Add 4 minced garlic cloves, 2 tbsp sliced fresh ginger, and 4 dried red chilies; cook 2 minutes until aromatic.
- Step 2: Add 700 g cubed pork shoulder to the pot and brown on all sides, about 8 minutes, stirring frequently.
- Step 3: Stir in 3 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp brown sugar. Pour in 3 cups water, bring to a boil, then reduce heat to low and cover.
- Step 4: Simmer gently for 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
- Step 5: Remove dried chilies and garnish with 3 tbsp chopped fresh cilantro before serving with steamed jasmine rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Burmese Pork Stew with Tamarind and Ginger take to make?
Total time is about 145 minutes (15 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 Tamarind and Ginger?
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 pork shoulder, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Burmese Pork Stew with Tamarind and Ginger?
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 Ginger 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 Tamarind and Ginger?
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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