Title: Thai Pork Curry in the Burmese Style
Categories: Entree Pork Thai
Yield: 4 Servings

FOR THE CURRY PASTE
6		Dried hot red chillies
		0.75" Cube fresh or 5 slices
		Dried galingal or 0.75" cube
		Fresh ginger root
2		Sticks fresh or 2 tb dried
		Lemon grass
3 1/2	oz	Shallots or onions
3		Cloves garlic (vary to tast
1	ts	Shrimp or anchovy paste
1	ts	Ground coriander seeds
2	ts	Ground cumin seeds
1/2	ts	Ground turmeric
YOU WILL ALSO NEED
1 3/4	lb	Boneless pork cut into
		1.5" cubes
1 1/2	tb	Japanese soy sauce
3		1" cubes young fresh ginger
12		Shallots or small onions
3		Small cloves garlic
2	tb	Tamarind paste or lemonjuic
2	tb	Dark brown sugar
		Salt (optional)

First make the curry paste. Put 8 Fl oz water in a small bowl and crumble the dried red chillies into it. If using the dried galingal and dried lemon grass, add them to the water as well. Leave to soak for 30 mins. If you are using the fresh galingal (or ginger) peel and coarsely chop it. If you are using fresh lemon grass, cut it into very thin slices crossways, starting from the bottom and going up the stalk 6"; discard the strawlike top. Peel the shallots and garlic and chop them coarsely. When the dry seasonings have finished soaking, put them, thier liquid and the other curry paste ingredients into an electric blender. Blend until smooth. This curry paste may be made ahead of time and even frozen.

Next combine the pork, curry paste and soy sauce in a bowl and marinate or 30 minutes. Meanwhile, peel the ginger and cut it into very thin slices. Stack a few slices at a time together and cut them into matchstick strips. Peel the shallots and the garlics. Chop the garlic very coarsely. Leave the shallots whole. Put the pork and its marinade into a wide, heavy and preferably non-stick pan, set over a medium-low heat and bring it to a simmer. Simmer gently for 15-20 mins or until the meat startes to relaese its fat. Turn the heat to medium-high. Stir and fry for the next 10 mins or until the spice mixture begins to dry out and brown. Now add 15 fl oz water, the ginger strips, the whole shallots and the garlic. Bring the mixture to a simmer. Cover and cook for 45 mins or until the meat is tender. Add the tamaring paste (or lemon juice) and the brown sugar. Mix and taste, adding nore of each if you think you need it. Add salt if desired. Cook for a further 2 mins to allow the flavours to develop and mingle.

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