Slow-Cooked Burmese Pork with Tamarind and Star Anise

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

Tender pork slow-cooked in a rich, aromatic sauce of tamarind, star anise, and traditional Burmese spices for a deeply savory and slightly tangy dish. This Asian-inspired pork recipe, ready in about 170 minutes, pairs pork shoulder, cut into 1.5-inch cubes, vegetable oil, yellow onion, sliced 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: 150 min Serves 6 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds cubed pork shoulder and brown on all sides for 8-10 minutes, working in batches if needed.
  2. Step 2: Remove pork and set aside. Add 1 large sliced yellow onion to the pot and sauté for 5 minutes until softened and lightly caramelized.
  3. Step 3: Stir in 5 minced garlic cloves and 1 tablespoon thinly sliced fresh ginger, cooking for 2 minutes until fragrant.
  4. Step 4: Return the pork to the pot and add 3 tablespoons tamarind paste, 3 tablespoons soy sauce, 2 tablespoons brown sugar, 3 star anise pods, and 1 cinnamon stick.
  5. Step 5: Pour in 2 cups water to cover the meat partially. Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 to 2.5 hours until the pork is fork-tender and the sauce is thickened.
  6. Step 6: Remove star anise and cinnamon stick. Adjust seasoning with salt if needed.
  7. Step 7: Garnish with 1/4 cup chopped scallions and 1/4 cup fresh cilantro leaves before serving with steamed jasmine rice.

Frequently asked questions

How long does Slow-Cooked Burmese Pork with Tamarind and Star Anise take to make?

Total time is about 170 minutes (20 min prep + 150 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 Star Anise?

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 vegetable oil from drying out.

Can I substitute ingredients in Slow-Cooked Burmese Pork with Tamarind and Star Anise?

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 Star Anise 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 Star Anise?

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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