Darina Allen serves up two delicious recipes freshly inspired by her recent trip to Myanmar (Burma). For her in-depth shopping, eating and sleeping guide to Yangon and beyond, pick up the all-new March-April issue, on shelves now.
Pork with fresh mint leaves
Serves 4 -6
YOU WILL NEED
1lb (450g) pork shoulder or leg
2 tbsp sunflower or peanut oil
1 clove garlic, crushed
1 dssp soy sauce
1 tsp fish sauce
salt and freshly ground pepper
30 or more fresh mint leaves
1 Chop or mince the pork shoulder or thigh.
2 Heat the oil in a sauté or frying pan. Add the crushed garlic and toss, then add the soy sauce and minced pork. Stir and cook, tossing regularly until fully cooked and the oil comes to the top, about 4-5 minutes.
3 Add fish sauce to taste and lots of roughly chopped mint leaves. Taste and season with salt and freshly ground pepper if necessary. Add more soy or fish sauce if needed.
4 Serve with plain boiled rice.
Burmese avocado juice
The Burmese love this refreshing drink – they enjoy the texture (thick and gloopy), but you can add a little extra water if you’d prefer a lighter texture – it’s so easy and delicious.
Serves 4 (makes 1 pint)
YOU WILL NEED
2 ripe avocados
375ml (13 fl oz) water
100ml (3½ fl oz) condensed milk
100ml (3½ fl oz) evaporated milk
1 tsp caster sugar
3-4 tbsp freshly squeezed lime juice, or more if liked
Blend all of the above ingredients together. Taste and tweak as necessary. Add ice cubes if you fancy – they didn’t in Burma.
Image: Shwedagon Pagoda, Yangon, courtesy Darina Allen
For Darina’s delicious Myanmar chicken curry recipe, pick up the all-new March-April issue, on shelves now, priced €3.99.