This Burmese pork curry recipe is the perfect example of how slow-cooking meat can transform its texture and flavour. Giving the meat a rinse in vinegar was thought to help clean it, but gives it a nice tang that balances with the richness of the fat. This is a simple, delicious recipe that uses basic home ingredients, and you can have it on the table in two hours.
This recipe is taken from Mandalay: Recipes and Tales from a Burmese Kitchen by MiMi Aye (£26, Bloomsbury). Photography by Cristian Barnett.
Burmese pork curry