Burmese Pork Curry(Wetha See Byan)

Had this recipe for sometime from a cook book. Thought I give it a try with my own tiny adjustments.
 1 kg pork (shoulder or butt)

As you can see from this picture top, this pork curry is quite dry and rich, the texture is similar to Malaysian Rendang without the rich coconut milk. It was very tasty indeed.

Method:

• Prepare the spice paste. Peel the onion/shallots, garlic and ginger. De-seed the fresh and dried chillies. Soak the dried chillies in warm water till softened. Then cut the spices into small chunks then put all (incl. ground turmeric/ tomato paste if that's what you are using) in a mini blender, liquidiser or food processor and blitz till smooth, if the blender is a bit struggling add some water and blitz again till you get a smooth paste like this.

Here's my side dishe. " Pig's Tail Soup "

                                                Wetha See Byan(sweet)