作法
- 厚底鍋中將豬肉、洋蔥泥、薑、蒜、薑黃粉、辣椒粉、魚露、ngapi、羅望子醬、花生油與鹽徹底拌勻。
- 中大火邊煮邊翻 8 分鐘——混合物應出水後開始變乾。
- 加水煮滾後轉小火，蓋鍋燉 60 分鐘，每 15 分鐘翻動一次。豬肉應軟透，洋蔥泥融入醬汁。
- 開蓋轉中火再煮 20 分鐘並偶爾翻動。緬甸咖哩的關鍵時刻——「油浮起來」（si pyan）——是當花生油與醬汁分離、清亮紅油浮上表面時。這是煮好緬甸咖哩的標記。
- 油浮起即成。下方醬汁濃縮成深紅，豬肉光亮。
- 撒上香菜，配白飯享用。冷藏可保存 5 天，越放越入味。
Common questions
Can 緬甸豬肉咖哩 be made ahead?
緬甸豬肉咖哩 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 緬甸豬肉咖哩 spicy?
緬甸豬肉咖哩 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 緬甸豬肉咖哩 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 緬甸豬肉咖哩 to make at home?
緬甸豬肉咖哩 is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can 緬甸豬肉咖哩 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
Wet tha hin 是緬甸豬肉咖哩——緬甸家庭最常做的肉咖哩。「油浮」（si pyan）手法是緬甸料理的招牌：煮到水分蒸發足夠，油與醬汁分離、清亮紅油浮上表面。這個步驟既標示完成度，也創造出緬甸咖哩的視覺特徵——深紅油層浮在深色醬汁之上。豬肉與油脂比例要慷慨，瘦肉做出的咖哩會單調。緬甸廚師透過薑黃、大蒜、ngapi 來建香氣層次，少用硬辛香料。
