Wet Thar Hin (Burmese Pork Curry)
Local name: ဝက်သားဟင်း
In short: Chunks of pork shoulder braised slowly with onion, garlic, ginger, tomato and lemongrass until meltingly tender in a rich red-gold gravy. It takes about 2 h 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 2 h 10 min
- Total
- 2 h 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Wet thar hin is a classic Burmese home curry and one of the most popular dishes at family tables. Pork shoulder is cooked slowly with a mountain of onion, garlic, ginger, tomato and a stalk of lemongrass, with no coconut milk and only a little water. The long cooking melts the fat into the sauce and leaves the meat very tender. It tastes better the day after it is made, and it goes well with plain rice and a sour salad.
Instructions
- Heat the oil in a heavy pot over medium heat. Cook the onions for 15 minutes, stirring often, until deep golden and soft.
- Add the garlic and ginger for 2 minutes, then stir in the turmeric, paprika and chili powder for 1 minute.
- Add the pork and stir for 6 to 8 minutes until the pieces are coated and have lost their raw color.
- Add the tomatoes, lemongrass, fish sauce, salt, pepper and water. Bring to a simmer.
- Cover partly and cook gently for 80 to 90 minutes, stirring now and then, until the pork is very tender and the sauce has reduced.
- Uncover for the last 10 minutes so the oil rises to the surface and the gravy thickens. Taste for salt and remove the lemongrass.
- Rest for 10 minutes and serve with rice.
Tips
- Pork shoulder gives the best balance of meat and fat. Pork belly is richer, so trim the skin and use half belly, half shoulder.
- For a tangy finish, add 100 g (3.5 oz) of pickled mustard greens or a spoonful of tamarind paste in the last 15 minutes.
Questions and answers
Can I make Burmese pork curry in a pressure cooker?
Yes. Brown the onions and spices, add the pork and liquid, and cook at high pressure for 35 minutes. Release the pressure naturally, then simmer to thicken the sauce.
Can I freeze wet thar hin?
Yes. Freeze it with its gravy for up to 3 months. Thaw it overnight in the fridge and reheat on the stove until steaming hot.
What do you serve with it?
Steamed rice, boiled or stir-fried greens, a chili dip and a sour or crunchy salad. Pickled mustard greens help cut the richness.
How long does it take to make Wet Thar Hin (Burmese Pork Curry)?
About 2 h 30 min in total: 20 min of preparation and 2 h 10 min of cooking.
How many calories are in Wet Thar Hin (Burmese Pork Curry)?
About 520 kcal per serving, with 34 g of protein, 10 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 10 g |
| Fat | 38 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
