Burmese Spiced Pork with Mango


  • 6 cm piece ginger, chopped
  • 4 garlic cloves, chopped
  • 1 onion, chopped
  • 1 tsp shrimp paste
  • 2 tbsp peanut oil
  • 1 tbsp dried chilli flakes
  • 1 tsp ground turmeric
  • 1.2 kg pork neck, cut into 4 cm-pieces
  • 2 green mangoes, peeled, coarsely grated
  • 1 tsp fish sauce, plus extra, to taste
  • 1 litre chicken stock
  • Brown sugar, to taste
  • Steamed rice (optional) and lime wedges, to serve
Green mango salad
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • 1 green mango, peeled, thinly shredded
  • 3 Asian red shallots , halved, thinly sliced
  • 1 long red chilli, seeded, thinly shredded
  • 1/2 cup firmly packed mint leaves
  • 1/2 cup firmly packed coriander leaves
  • 20 g (¼ cup) fried Asian red shallots


  1. Combine ginger, garlic, onion and shrimp paste in a small food processor and process to a smooth paste.
  2. Heat oil in a large saucepan over medium-high heat. Add paste, chilli and turmeric, and stir for 1 minute or until fragrant.
  3. Add pork and stir to coat in paste, then cook, stirring occasionally, for 8 minutes or until golden. Add mango and fish sauce, and stir to combine.
  4. Add stock, bring to a simmer then reduce heat to low, partially cover with a lid and cook, stirring occasionally, for 2½ hours or until pork is tender.
  5. Remove lid and cook, stirring frequently, for 15 minutes or until sauce is reduced and thickened. Season to taste with sugar and extra fish sauce if necessary.
  6. Meanwhile, to make green mango salad, whisk together lime juice, fish sauce, sugar and 2 teaspoons of water in a bowl until sugar dissolves.
  7. Combine remaining ingredients in a bowl, add dressing, and toss to combine. Serve with pork, steamed rice and lime wedges, if desired.
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