Slow-Cooked Burmese Pork with Tamarind and Star Anise

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

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.

Ingredients

• 2 lbs pork shoulder, cut into 1.5-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, sliced
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, sliced thin
• 3 tbsp tamarind paste
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 3 star anise pods
• 1 cinnamon stick
• 2 cups water
• 1/4 cup for garnish chopped scallions
• 1/4 cup for garnish fresh cilantro leaves

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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.