Before I went to north-west Thailand, the culinary European gurus that I met in Bangkok claimed that the food up there was strongly influenced by Burma. I found no evidence at all to support this theory and even Somchai, who is a brilliant chef, couldn’t explain to me what was Burmese about this particular dish.
Personally I don’t care where it comes from, it tastes great.
Heat the oil or ghee in a large pan. Add the garlic, shallots, pork and ginger and fry briskly until browned. Lower the heat and stir in the turmeric, sugar and curry powder. Cook for a few minutes. Add the stock, soy sauce and coconut and cook gently for about 30 minutes, or until the pork is tender. If the pork becomes too dry add a little more stock during cooking. Serve sprinkled with the chopped nuts.
© 1994 Keith Floyd estate. All rights reserved.