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).
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.
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