Beef and Pork

With fish, greens, and rice readily available, beef and pork play the role of extras at the Burmese table. In central Burma they are served as intense curries that come as one of many dishes in a rice meal. In outlying areas they are more often cooked together with vegetables, as in the Shan dish Three-Layer Pork with Mustard Greens and Tofu.

I’ve included two central Burmese beef curries here, as well as a spiced take on beef and potatoes. There’s also an intriguing beef dish from the Kachin, in which spices and herbs are pounded into tender chunks of cooked beef.