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Burmese Curry


Ingredients (serves 4)

450g (1 lb) pork tenderloin, cubed.
2 onions, cut into quarters.
4 cloves of garlic, chopped.
1 tbls chopped ginger.
6 small dried red chillies or ½ tsp red chilli flakes (or to taste).
2 tbls. olive oil.
1 tsp turmeric.
1 tsp of cumin.
2 stalks of lemon grass, peeled and chopped.
3 medium potatoes peeled and cut into 2 cm (1 in) cubes.
2 tbls light soy or fish sauce.
225g (8 oz.) frozen peas.
Juice of half a lemon.


  1. In a food processor, puree the onions, garlic, ginger, chilli, turmuric, and cumin.
  2. Slowly fry the pureed mixture gently in the olive oil until the oil separates from the solids (15 mins).
  3. Stir in the lemon grass, pork, potatoes, soy/fish sauce, and cook until the potatoes are tender (20 mins).
  4. Add the peas and lemon juice and cook for a final 3-4 minutes.
  5. Serve immediately.

Serving Suggestion

Serve with curried rice noodles and cabbage salad. If more moisture is prefered to the dish add some coconut milk, serve with steamed rice.

Finally.... enjoy!

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