Wet Thar Hin (Pork Curry)

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Wet Thar Hin (Pork Curry)

Wet Thar Hin (Pork Curry) is a traditional Myanmar (from Burma) recipe for a classic curry of pork in an oil, onion and garlic base flavoured with sugar, ginger and soy sauce. The full recipe is presented here and I hope you enjoy this classic Myanmar version of: Pork Curry (Wet Thar Hin).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Pork Recipes Vegetable Recipes Myanmar Recipes

Ingredients:

1.75kg pork
2 tbsp sugar
8 tbsp cooking oil
1 tsp ginger
2 tsp salt (or to taste)
2 tsp dark soy sauce
4 onions, finely chopped
8 garlic cloves, crushed

Method:

Wash the pork and pat dry then cut into four 5cm thick pieces. Rub the meat all over with the salt and set aside to marinate.

Put the sugar in a pan and heat until it melts and turns golden brown. Now stir in the oil, garlic, onions and ginger. Stir-fry the mixture until aromatic then add the pork pieces.

Pour over 1.5l water, bring to a simmer, cover and cook for about 60 minutes or until the meat is tender.

You should only have a little water left at this stage. Stir in the dark soy sauce to form a sauce and adjust the seasonings to taste.

Take off the heat and serve accompanied by plain, boiled, rice.