Pork and Bamboo Shoots in Sauce Recipes

Ingredients :

750g (1.5 lb) pork fillet, thinly sliced

1 tsp chili powder

1 tsp turmeric

3 tbsp vegetable oil

2 onions, chopped

6 garlic cloves, crushed

2 lemon grass stalks, finely chopped

5cm (2 inch) piece of fresh galangal or fresh root ginger, peeled and sliced

2 red chilies, chopped

1 tsp shrimp paste

6 tbsp tamarind liquid

300 ml (1/4 pint) chicken stock of water

175g (6 oz) can bamboo shoots, drained

1-2 tbsp ground fish (optional)

salt and pepper

To serve -

2-3 tbsp balachaung (a hot Burmese condiment made from deep-fried shallots, garlic, chilies and dried shrimps)

handful of coriander leaves

Method :

Place the pork fillet in an non-metallic bowl. Mix the chili powder and turmeric together and rub into the sliced pork. Set aside for 30 minutes to allow the pork to marinate.

Heat the oil in a large, heavy-based saucepan and gently fry the onions and garlic for 10-15 minutes or until golden brown. Add the lemon grass, galangal, red chilies and shrimp paste and fry for 2-3 minutes, stirring constantly.

Add the pork to the pan and fry on all sides for 3-4 minutes or until the meat has sealed. Add the tamarind liquid and stock and simmer for 8 minutes.

Stir in the bamboo shoots, the ground fish, if using, and season with salt and pepper. Simmer gently for 5 minutes. Serve with the balachaung and coriander leaves.

Serves 4

This is an everyday Burmese Pork dish that is served at home as part of a simple family meal with a soup, a vegetable dish, plain rice and green tea. For the best flavor choose fresh bamboo shoots from oriental stores.

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