Mon cuisine represents a vibrant culinary tradition from Myanmar’s southeastern coastal regions, blending complex spices with fresh local ingredients. This pork curry celebrates the unique flavor combinations that define Mon cooking, featuring tender pork slow-cooked with fragrant spices and delicate banana blossom.
The dish embodies the Mon people’s connection to agriculture and coastal living, using ingredients that represent their rich cultural heritage and proximity to both farmland and sea.
Ingredients
- 1.5 lbs pork shoulder, cubed
- 2 cups fresh banana blossom, finely chopped
- 3 tablespoons vegetable oil
- 2 medium onions, diced
- 4 garlic cloves, minced
- 2 inch ginger, grated
- 3 tablespoons Mon curry powder
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 2 kaffir lime leaves
- 1 cup water
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Prepare banana blossom by removing tough outer layers and finely chopping, then soak in salted water to prevent browning. This process takes approximately 10 minutes and helps reduce bitterness.
- Heat vegetable oil in a large clay pot or heavy-bottomed pan over medium heat. Sauté onions, garlic, and ginger until fragrant and golden, approximately 5-7 minutes.
- Add pork cubes and brown on all sides, creating a rich caramelized exterior. This step should take about 8-10 minutes.
- Sprinkle Mon curry powder over the meat, stirring to coat evenly and release aromatic spices.
- Pour in coconut milk, fish sauce, and water. Add kaffir lime leaves and palm sugar. Bring to a gentle simmer.
- Cover and cook on low heat for 45-50 minutes, stirring occasionally to prevent sticking.
- Add prepared banana blossom during the last 15 minutes of cooking, allowing it to absorb flavors and become tender.
- Taste and adjust seasoning with salt and pepper. The curry should have a balanced sweet, savory, and slightly spicy profile.
- Remove from heat and let rest for 10 minutes before serving.
- Garnish with fresh cilantro and serve hot with steamed jasmine rice.
Chef Tips
- If banana blossom is unavailable, substitute with hearts of palm or artichoke hearts
- Store leftovers in an airtight container for up to 3 days
- Best served immediately with freshly steamed rice
- Avoid overcooking banana blossom to maintain its delicate texture
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