top of page

Burmese Style Red Pork Casserole

Did you know the amino acids in Mendolia Seafoods marinated anchovies pack a powerful punch of Umami?

What’s umami? It’s the flavour profile that makes you lick your lips and crave more of savoury, caramel coloured foods. Anchovies contain an all-natural kind of natural mono-sodium glutamate that transcends any fishy flavour and boosts slow cooked meat dishes to the next level of luscious.


  • 500g of Australian cubed pork shoulder – ask your butcher

  • 1 Red onion sliced

  • 2 cloves of garlic

  • 2 red chilis sliced

  • 4 fillets of Mendolia Seafoods Marinated Anchovies and one tablespoon of their canola oil marinade

  • A pinch of Lake Deborah Cooking salt

  • 25 ml of tamari sauce

  • Quarter of a teaspoon of best quality fish sauce

  • 25 ml of white vinegar

  • Quarter of a teaspoon of white pepper

  • 100 g of tomato crush

  • 15 g of brown sugar

  • Juice of half a lime


  • A heavy bottomed sauce pan

  • A heat proof casserole dish with a tight fitting lid

  • Pestle and mortar

  • Sharp knife and chopping board

Serving Information

  • ​Serves four to six

  • Preparation time 15 minutes

  • Cooking time 2 hours

  • Gluten Free, Low Carb, Dairy Free


  1. Pre-heat oven to 130 degrees celcius

  2. In a pestle and mortar pound the garlic, chillis, salt and anchovy fillets. If you don’t have a pestle and mortar you can mince the ingredients finely with the blade of a sharp knife and then crush them with the flat side of the blade. Use a chopping board and mind your hands!

  3. Heat the oil in a heavy bottomed sauce pan and saute the onions until tender, around 5 minutes.

  4. Add the pork to the onions and oil and cook on a medium high heat for 5 minutes until sealed but not brown.

  5. Add the anchovy, garlic and chili paste and mix well to coat, cook for 2 minutes.

  6. Add the remaining ingredients, stir well and bring gently to the boil

  7. Transfer to the casserole dish, fit the lid tightly and place in the pre heated oven for two hours.

  8. Remove the lid, and allow to cook for a further 15 minutes until the pork is a rich caramel colour and the sauce has thickened a little.

  9. Serve with steamed jasmine rice, steamed green beans and a garnish of fried shallots and a wedge of lime.

Meet the Author: Susanna Morley-Wong

Food Technologist


bottom of page