Bermese pork hinleh

Anyone whose read this blog knows we love a good slow cooker recipe. This is possibly one of the simplest ones we have done to date. It’s from the book ‘easy slow cooker’ which is shocking as it is a slow cooker recipe and it’s really easy. 

We double all our slow cooker recipes as we have a large crockpot and if we don’t, they tend to dry out (half-assed tip if you find your slow cooker does the same). The quantities below are for the small, normal version.

Basically, make a curry paste by putting 4-6 bird’s eye chillis, 5 garlic cloves, 1/2 onion, 5cm fresh ginger, 1/4 tsp turmeric, 2cm fresh galangal (use ginger if you can’t get any), a lemon grass stalk (outer leaves removed), 3 anchovies, and 1 tbsp Thai fish sauce in a food processor and blitz. Add a little water if it’s too thick. 

Stir fry the paste in 3 tbsp peanut or vegetable oil for 5 minutes. Add 750g boneless pork sparerib (in chunks) and stir fry until sealed. 

Add everything to the slow cooker and add 350ml of beef stock. Cook on high for 7 hours. Serve with rice and sprinkle with coriander leaves and more chilli if you like. 

Published in: on June 19, 2016 at 1:09 pm  Leave a Comment  
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