Slow-Cooked Burmese Pork with Tamarind and Garlic
Tender pork slowly cooked in a tangy tamarind garlic sauce, infused with Burmese spices for a rich and savory dish. This asian-inspired pork ready in about 140 minutes pairs tablespoons vegetable oil, minced garlic cloves, tablespoons tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
- 2 pounds, cut into 1-inch cubes pork shoulder
- 2 tablespoons vegetable oil
- 6 cloves, minced garlic cloves
- 3 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 cup water
- 1 medium, sliced yellow onion
- 1 teaspoon ground black pepper
- 1/2 teaspoon red chili flakes
- 1/4 cup, chopped fresh cilantro
- for serving lime wedges
- to taste salt
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds 1-inch cubes pork shoulder and sear for 6-8 minutes until all sides are browned.
- Step 2: Add 6 minced garlic cloves and 1 medium sliced yellow onion, sautéing for 3-4 minutes until the onion softens and garlic is fragrant.
- Step 3: Stir in 3 tablespoons tamarind paste, 2 tablespoons brown sugar, 3 tablespoons soy sauce, 1 teaspoon ground black pepper, and 1/2 teaspoon red chili flakes, cooking for 2 minutes to combine flavors.
- Step 4: Pour in 1 cup water, bring to a simmer, then reduce heat to low. Cover and cook gently for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce thickens.
- Step 5: Adjust salt to taste, sprinkle with 1/4 cup chopped fresh cilantro, and serve with lime wedges for squeezing over the top.
Frequently asked questions
How long does Slow-Cooked Burmese Pork 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 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 tablespoons vegetable oil from drying out.
Can I substitute ingredients in Slow-Cooked Burmese Pork 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 with Tamarind and Garlic 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 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.
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