Burmese Chinese Morteruelo

Ingredients

In this adaptation of Morteruelo from Spanish to Burmese Chinese cuisine, we incorporate flavors and spices commonly found in Burmese and Chinese cooking. The original Morteruelo is traditionally made with game meat, but we substitute it with pork to suit the Burmese Chinese taste. Additionally, we infuse the dish with Burmese spices like turmeric and lemongrass, and Chinese spices such as star anise and Sichuan peppercorns, to create a unique fusion of flavors. We alse have the original recipe for Morteruelo, so you can check it out.

• 500g (1.1 lb) pork shoulder, diced 500g (1.1 lb) pork shoulder, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 2 star anise 2 star anise
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced pork and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. 3.
   Add the turmeric powder, ground coriander, ground cumin, and ground cinnamon to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned pork to the pot and add the star anise, bruised lemongrass stalk, and Sichuan peppercorns. Mix everything together.
5. 5.
   Pour in the chicken broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the pork is tender and easily falls apart.
6. 6.
   Remove the star anise and lemongrass stalk from the pot. Use an immersion blender or a food processor to blend the mixture until smooth and creamy.
7. 7.
   Season with salt to taste. If the pâté is too thick, you can add a little more chicken broth or coconut milk to achieve the desired consistency.
8. 8.
   Transfer the Morteruelo to a serving dish and garnish with fresh cilantro. Serve warm or chilled with crusty bread or as a dip.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the dish.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the dish.
• Adjust the consistency of the Morteruelo by adding more chicken broth or coconut milk, depending on your preference.
• Serve the Morteruelo with a side of pickled vegetables for a refreshing contrast of flavors.
• Make a larger batch and store the Morteruelo in the refrigerator for up to 5 days. The flavors will continue to develop over time.
• Experiment with different spices and herbs to customize the Morteruelo to your taste.

Serving advice

Serve the Burmese Chinese Morteruelo as an appetizer or a main dish. Spread it on crusty bread or crackers for a delightful snack, or serve it alongside a selection of fresh vegetables for a light and flavorful meal.

Presentation advice

Garnish the Morteruelo with a sprig of fresh cilantro and a sprinkle of ground turmeric for an attractive presentation. Serve it in a decorative bowl or on a wooden platter to enhance its visual appeal.