today we're making a Burmese style pork curry great dish for cold and flu season it's got tons of ginger in it which as we know really helps with immunity and it also has garlic and onions both really good for us and we have a cold now I did have a little bit of video problems before so part of what I recorded didn't record let me just do a little quick recap of what should have been recorded and wasn't what did I do I took a quarter cup of ginger root slicing against the grain sliced very thinly about a quarter cup so about this much ginger root added into a small bowl here and I added hot water to it just to cover the ginger it's quite a bit of ginger but the hot water really makes it mild and gives a nice flavor what else have I done I've chopped up about 5 kilos of pork roast it's a lean pork roast and just into you know reasonably small pieces bite-sized pieces if you will if there's extra fat on the roast just trim that off but this is a pretty lean one you can lean use a very lean cut of meat here because we're going to be simmering it for a period of time about 45 minutes in water this is a nice dish because it uses water rather than then coconut milk great when you have a cold and you don't want anything thick and fatty and also of course fewer calories from the fat all right so we're going to move over to start cooking this now I'm going to add the pork the curry paste some brown sugar we're going to cook it together in a pot and get things started we have our pot it's warming up here to the pot I'm going to add our pork perfect I'm also going to add about 2 tablespoons of red curry paste Thai red curry paste this is a bit of a combination of an Indian and Thai style curry so you've got the Thai curry paste but the but the water cooking that you would use maybe in an Indian dish so appropriately enough for a Burmese Thai dish the more curry paste you may put in of course the spicier it's going to be we're all so to that going to add brown sugar would add about 1/4 cup of brown sugar so I'm just going to loosely add my brown sugar I'm not going to be too worried about measuring but I would say that may be good 3 tablespoons is going to be my quarter cup and a little bit more why not all right we're going to stir that up to combine everything and get the pork coated thoroughly with that curry paste we want to blend the curry paste the sugar that mixture up doesn't even have to start cooking yet we just want to combine it now if your problem wants to do this in advance you could easily combine this together in a mixing bowl put it in the fridge let it marinate for the day when you and then throw it on cooking and you get home the marinade it would give extra flavor of course all right so now we'll let the pan heat up and brown that pork okay well the pork is starting to cook we're going to get two and a half cups of water to that I'm going to add some to mark I'm going to add two teaspoons of tumeric don't be shy with the turmeric it's going to give it a nice color just get it even a little bit more I'm also going to add some dark soy sauce if you just have regular soy sauce that's - we're going to put in about one teaspoon of it there soy sauce our tumeric perfect you can hear that the pork is started to cook and it's rendering a little bit of the fat that's great we're just going to stir that up a little bit let it brown while this is cooking we can prepare the shallots in the girl shallots are never easy to do they're one of their milder onion you can actually just replace it with a white onion if you don't have Oshawott the problem with shallots they're really tricky to peel it's just a little fussy to get the peel off so we just need to pull on it a little bit not too bad but regular onions are easier to manage okay we're just going to very finely slice the shallots good we're going to do that for both shallots now we're going to do our garlic this garlic is actually a organic garlic that I got from the farmers market it's nice unfortunately it's my last two cloves okay we have about two tablespoons of garlic there I've just added it to my shallots I'll put that aside we're now ready to add the broth mixture to our pork okay the pork is getting nice and browned it's certainly not cooked all the way through but we wouldn't want to cook it any more than this we're just going to add the water to this I'm going to stir it a little bit first because often the I find the tumeric sits - settles to the bottom you don't get it all in put it all in it should cover nicely you might find that after cooking for about 40 minutes it starts to dry out if that's the case just add more water to keep it moist you don't want it to dry out too much and you want to simmer on a medium to low heat for about 40 minutes that will make sure this pork is nice and tender okay the pork is simmering quite nicely and it reduced quite a bit I've increased the heat it's been about 45 minutes I've increased the heat to let more of that water reduce in the meantime I'm going to just juice this lime we want a good long M worth of juice now another option instead of using the lime juice is you could use the kaffir lime leaves as I've shown you how to do in previous videos with the red Cakery and such this is an alternate if you don't have the kaffir lime leaves and it works really well for this or you know what you could do both this has been simmering for about 50 minutes now the amount of time that you need to simmer this is going to depend upon the shape of the pot the wider the pot the less time you're going to need but I've been simmering this a quite a low heat the result is that the meat is quite tender I can easily cut it with this spoon which is great all right we're going to dump in our show locks on our ginger I'll write the ginger garlic shallots are all in and lime juice and then we want to give it a stir this is going to cook for about five or ten more minutes it'll reduce a little bit more and the flavors will blend yeah I think it needs a little bit more lime juice I just happen to have a little bit of this stuff here and put a little bit more in it needs to have a bit more of acidity to it want to make sure you can taste the sourness of the lime juice some salt some heat and the sweetness of the sugar if you can't distinctly taste each of those things then add either a little bit more sugar a little bit more lime juice little salt or soy sauce now that's much better now I've got the balance I've got the salt a little bit of saltiness if that's the heat definitely from the curry paste I've got some acidity from the limes really nicely balanced it's got a bit of a kick to so you might not if you don't like the spice maybe you don't use quite so much curry paste I'll make a note in the recipe you can vary that it's got a nice kick especially with the acidity to it kind of works well with the with the heat all right what you want to do simmer this for about five more minutes or so and then serve it on top of rice if you want to thicken it down it is a bit soupy right now if you want to simmer it for a little bit longer and to thicken that's great it'll be a nice thick hearty curry enjoy