做法
- 在厚底锅中混合猪肉与洋葱泥、姜、蒜、姜黄、辣椒粉、鱼露、ngapi、罗望子、花生油和盐。彻底拌匀。
- 中大火翻炒8分钟。混合物应释出水分并开始收干。
- 加水,煮至微沸。转小火,加盖煮60分钟,每15分钟搅一次。猪肉应软嫩,洋葱泥应化入汁中。
- 开盖,转中火。再煮20分钟,边煮边搅。水分蒸发,咖喱浓缩。缅甸咖喱的标志时刻——'起油'(si pyan)——即花生油分离、清亮的红色油浮上表面。这是缅甸咖喱火候到位的标志。
- 起油后即成。下方汤汁深红浓郁,猪肉油亮。
- 撒香菜。配蒸米饭享用。Wet tha hin冷藏可保5天;风味会随时间进一步融合。
Common questions
Can 缅甸猪肉咖喱 be made ahead?
缅甸猪肉咖喱 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 缅甸猪肉咖喱 spicy?
缅甸猪肉咖喱 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 缅甸猪肉咖喱 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 缅甸猪肉咖喱 to make at home?
缅甸猪肉咖喱 is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can 缅甸猪肉咖喱 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
缅甸猪肉咖喱是缅甸家庭最常做的肉咖喱。'起油'(si pyan)是缅甸的烹饪招牌:咖喱炖到水分蒸发足够后,油会分离并清亮地浮上表面。这一步既显示火候到位,也成就缅甸咖喱的视觉标志——深色汤汁顶上一层深红的油层。猪肉与肥肉的比例慷慨;瘦猪肉做出的咖喱平淡。缅甸厨师做咖喱主要靠香气层(姜黄、蒜、ngapi),硬香料用得很少。
