Make 5 Serving
Preparation Time : 30 minutes
Cooking Time : 45 minutes.
Calories ( Estimate ) : 985 calories per serving
- 800 g Pork Tenderloin , trim and cut into 1.5” cubes.
- 200 g Dried Shrimps, soak in the water for 15 minutes and pound.
- 200 g Pickle Tea Leaves, pound with Fresh Chili, Garlic & Dried Shrimps.
- 10 cloves Garlic, peeled and mashed together with Pickle Tea Leaves.
- 10 numbers Bird’s Eye Chili, mashed together with Garlic.
- 2 tbsp Lime Juice.
- 2 tbsp Chicken powder.
- 1 tsp Black Pepper, crushed.
- 1 tsp Salt.
- 100 ml Ground Nut Oil.
- 100 g Whole Kernel corn, preserved.
- 50 g Green Pea, preserved frozen.
- 5 numbers Snow Pea. Clean and sauté .
- 2 cloves Garlic, chopped.
- 1 tbsp Olive Oil, for sauté the Whole Kernel Corn, Green Pea & Snow Pea.
- 160 g Cooked Rice,
- 1 tsp Deep fried Garlic.
- 1 tsp Roasted Sesame Seed.
- 1 clove Red Chili, as Garnishing.
- 50 g Ginger, peeled and chopped
- 1. Pound the Dried Shrimps with Pickle Tea Leaves, Garlic and Bird’s Eye Chili until get a paste.
- 2. Pork Tenderloin trim and cut into 1.5” cube and marinate with Pickle Tea Leaves Paste, Ground Nut Oil , Chopped Ginger and put aside for 1 hour or over night in the fridge will be getting better in taste and aroma.
- 3. Heat up the Pressure Cooker over medium High heat and slowly cook the marinated Pork Tenderloin with Pickle Tea Leave Paste until get flavor and aroma.
- 4. Then closed the lid and cook for about 45 minutes until Pork Tenderloin get tender and flavor.
- 5. When the Pork Tenderloin Curry is done , sauté the Whole Kernel Corn , Green Pea and Snow Pea with a little bit of Olive Oil , Chopped Garlic, Salt & Crushed Black Pepper to taste.
- 6. Marinate the Cooked Rice with Pork Tenderloin Curry gravy and put on top with some fried Garlic, roasted Sesame Seed and Dried Shrimps as garnish.
- 7. Served the Myanmar Pork Tenderloin with Pickle Tea Leave Curry with Marinated Tea Leave Curry Rice, sauté Whole Kernel Corn with Green Pea and Show Pea together and garnish with Whole Red chili & some Bird’s Eye Chili.