Burmese pork fillet

Ingredients for 4 servings:

• 750 g pork fillet(s), cleaned, dried, cut into 3 cm thick slices
• 1 garlic clove(s), crushed with salt
• 6 tbsp oil
• 1 tbsp anchovy paste, natural
• 1 tbsp ginger root, pressed through a coarse press
• 1 tsp, heaped paprika powder, hot
• 1 tsp, ground chili powder (japaleno powder)
• 2 tbsp soy sauce, sweet
• ½ tsp turmeric
• 80 g onion(s), chopped
• 250 ml water, hot

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

For the marinade, mix crushed garlic with oil, anchovy paste, ginger, paprika, japaleno powder, soy sauce, and turmeric in a bowl. Toss the meat in the marinade and let it marinate overnight, or preferably 24 hours, turning it halfway through. Heat the oil in a large saucepan and fry the onions until golden brown. Add the meat and marinade and fry for another 3 minutes. Add water and bring to a boil. Cover and simmer for 20 minutes over low heat. Season with salt, pepper, and chili powder to taste. If you like ginger, like us, you can double the amount. Serve with rice. Tip: This dish freezes very well. After thawing, reheat it in the microwave and season to taste. That’s why we always cook double the batch.