Burmese-Style Pork Curry with Fresh Ginger

1/4 cup peeled, slivered fresh ginger [leave fairly large
so it's easily avoidable in the finished dish]
1 1/2 pounds boneless country-style pork ribs
2 tbsp red curry paste
1/4 cup light or dark brown sugar
2 1/2 cups water
2 tsp ground turmeric
1 tsp dark soy sauce or 2 tsp regular soy sauce
1/2 tsp salt
1/4 cup thinly sliced shallots
2 tbsp minced garlic
1/4 cup freshly squeezed lime juice

Place the slivered ginger in a small bowl, add warm water to cover and set aside. Cut the pork into 1-inch chunks.

Combine the pork, curry paste and brown sugar in a heavy 6-quart saucepan or Dutch oven. Stir to combine the curry paste and sugar, and coat the pork with the mixture. Place the pan over medium heat and cook for 15 minutes, stirring occasionally, until the pork browns slightly and renders some of its fat.

In a large measuring cup, stir together the water, turmeric, soy sauce, and salt, and pour over the pork. Bring to a rolling boil and lower the heat to maintain a simmer. Cook, uncovered, until the meat is tender and
the sauce has cooked down somewhat and thickened, 45 to 50 minutes.

Add the ginger with its soaking liquid, along with the shallots, garlic, and lime juice. Continue cooking for 5 more minutes. Taste the sauce: it should have a pleasing balance of flavor - salty, sour, and sweet. Adjust by adding more salt, lime juice, or sugar, if needed. Serve hot or warm.

Reheats well.

-Nancie McDermott, The Curry Book