I try to cook this every other week, as it is one of my favorites. The key here is to use Burmese/Chinese eggplant and not the American eggplant. The Burmese eggplant does not have that nasty hard seeds like the American eggplant, and a lot more sweeter and tender. Alternatively, I marinate the pork with fish sauce (just a dash) and use the shrimp paste slurry (shrimp paste mixed with a little bit of water) to cook the pork, once it is in the pot. It is easier that way, rather than trying to crumble a chunk of shrimp paste and trying to mix with the meat. Great job, looks delicious!

This looks yum!!! I want to try this someday 😍 subscribed 😍

One of my favourite currys, I think I will have it for dinner today. Really enjoy your videos thank you.

Hey! Thanks for posting, what’s the brand of the mushroom seasoning?

Nice cooking videos. Can you do a Draw My Life video to show how you got from the rural Burmese countryside to where you are now

Great. Just wish you had shown the process without the pressure cooker..