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Prep 30min
Total2hr0min
Servings4
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Ingredients
2
pounds pork boneless shoulder
1
large onion, finely chopped (1 cup)
5
garlic cloves, finely chopped
1
tablespoon finely chopped gingerroot
1
teaspoon ground turmeric
1/2
teaspoon crushed red pepper flakes
2
tablespoons vegetable oil
1
teaspoon sesame oil
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1
stalk lemon grass, finely chopped
1
tablespoon fish sauce
Hot cooked rice, if desired
Chopped fresh cilantro, if desired
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Steps
1
Remove fat from pork. Cut pork into 2-inch cubes. In blender, place onion, garlic, gingerroot, turmeric and red pepper. Cover; blend on medium-high speed about 1 minute, stopping blender frequently to scrape sides, until smooth.
2
In 4-quart Dutch oven, heat oils over medium heat. Gradually and carefully pour blended mixture into oil (oil will spatter). Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
3
Stir in pork, tomatoes, lemon grass and fish sauce. Heat to boiling. Reduce heat; cover and simmer about 1 hour 30 minutes, stirring occasionally, until pork is tender. Serve over rice; garnish with cilantro.
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In Myanmar (formerly Burma), where this dish originated, traditional curries include onion, garlic, gingerroot, chili peppers and turmeric.
Lemon grass is an interesting herb; it has the same citrus oil found in lemon peel. Both lemon grass and cilantro can often be found in the herb section of your grocer's produce department.
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Nutrition Facts
Serving Size:1 Serving
Calories
415
Calories from Fat
245
Total Fat
27 g
Saturated Fat
8 g
Cholesterol
100 mg
Sodium
230 mg
Potassium
750 mg
Total Carbohydrate
10 g
Dietary Fiber
2 g
Protein
35 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
14%
14%
Calcium
4%
4%
Iron
12%
12%
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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