| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Buddhist | Burma, Pork | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless lean pork, cut into 1-inch cubes |
| 1 1/2 | c | Water |
| 2 | ts | Palm sugar OR Indian jaggery OR commercial brown sugar |
| 1 | ts | Tamarind paste, dissolved in |
| 2 | tb | Water, strained |
| 1/2 | ts | Salt |
| 1 | ts | Fish sauce (nam pya ye) |
INSTRUCTIONS
Pork prepared in this manner is recommended by Buddhist healers for persons who are watching their diet (tha-moat-htan). 1. Cook the pork in the water in a covered pan over moderate heat for about 45 minutes, until the liquid has nearly evaporated. 2. Add the sugar, tamarind liquid, salt, and fish sauce. Cook over low heat until almost all the liquid has evaporated and just enough sauce remains so that the pork is moist. Serve warm with rice with other dishes. From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and Company, Inc., New York. 1987. ISBN 0-87131-524-6 Shared by: Karin Brewer, Cooking Echo, 7/93
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