Tuesday, May 22, 2012

Pork cooked with Fermented bean paste

I have posted the recipe for Pork cooked with Fermented bean paste   
(၀က္သားပုန္းရည္ႀကီး) before but i did not give a detailed recipe. So i decided to post a new improved recipe for this dish since one of my blog readers is asking for it. I haven't cook this dish for quite a long time and today I'm cooking this dish. Preparation would be slightly different from previous recipe but this is definitely better tasting :) Hope you too would try this out and let me know how it goes,OK?

The name of this dish in Burmese is called Wet thar poun yi gyi
Wet thar (pork)
poun yi gyi (Fermented bean paste)

Cooking Time : 35-45 minutes

Step: 1
Cut the pork(0.330kg) into small size and marinate with 1/2 teaspoon turmeric powder, 1 teaspoon salt and 1 teaspoon mono sodium glutamate for 15-20 minutes.

Step: 2
Peel, wash and chopped 2 red onions and ginger.
Grind them into a fine paste.

Step: 3
Add 5 tablespoons of cooking oil to the cooking pot.
Heat the oil over a medium heat.
Add 1 teaspoon of chili powder to the heated oil and stir continuously for about five minutes.
Add 120ml of water. Give it a quick stir before covering with the lid.
Let it cook for about 5 minutes over a medium heat.

Step: 4
Now, add the marinated pork and continue to stir until all sides have turned white. Add 160ml of water and give it a gentle stir before covering with the lid. Let it cook for about 20 minutes over a low heat.
Occasionally, stirring the mixture.

Step: 5
Add the fermented bean paste(1 packet or est. 8-10 tablespoons). Add 40ml of water and stir gently. Cover with the lid and let it cook over a low heat for another 10-15 minutes. And that's it!
Please note
If you want to have a thick fermented bean paste gravy, then you add more. If not add less of it.

I hope everyone enjoy making our exotic Burmese dish !
See ya..:)


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