Pork Curry with Green Mango
(Wet Thar Thayet Thee)
Mangoes are eaten both ripe and unripe in Myanmar. Unripe, or green, mangoes, which have uniformly green skin and pale flesh, contain enzymes that help tenderize meat. In this country, they’re often found in Asian markets.
- 2 1⁄2 lb. boneless pork shoulder, cut into 1 1⁄2″ pieces
- 1⁄4 tsp. sweet paprika
- 1⁄4 tsp. ground turmeric
- 3 Tbsp. vegetable oil
- 1 small yellow onion, peeled and chopped
- 1 green mango, peeled, seeded, and cut into thin strips
- 2 Tbsp. fish sauce
- 1 Tbsp. soy sauce
- 12 pearl onions, peeled
- Put pork into a large glass or ceramic bowl, sprinkle with paprika, turmeric, and 1 tsp. salt, then thoroughly rub spices into meat. Set aside, at room temperature, for about 30 minutes.
- Heat oil in a medium heavy-bottomed pot over medium-high heat. Add pork and cook, stirring often, until well browned all over, 10–15 minutes. Add onions to pot and cook, stirring often and scraping browned bits stuck to bottom of pot, until soft, about 5 minutes. Stir in mangoes, fish sauce, soy sauce, and 2 1⁄2 cups water and bring to a boil. Reduce heat to medium, partially cover pot, and simmer, stirring occasionally, until mangoes begin to break apart, about 30 minutes.
- Add pearl onions to pot and stir until well coated. Cover pot, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 1–1 1⁄2 hours more. Adjust seasonings. Serve at room temperature.