Entree: Myanmar – Kachin & Northern Myanmar – Kachin Smoked Pork (Smoked pork from the Kachin region braised and stir-fried with aromatics and fresh herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 20 min

Total 40 min

Ingredients

- 1.5 lb (680 g) smoked pork, thinly sliced (remove excess rind and bone if desired)
- 2 tbsp (30 ml) mustard oil or peanut oil
- 6 cloves (18 g) garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, minced
- 1 medium onion (about 6 oz / 170 g), thinly sliced
- 2 medium tomatoes (about 10 oz / 280 g), chopped
- 2 green chilies, slit lengthwise (about 0.5 oz / 15 g), or to taste
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (4 g) palm sugar or brown sugar
- 2 tbsp (30 ml) water or pork broth
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (16 g) toasted sesame seeds (optional)
- Salt and freshly ground black pepper to taste
- Steamed jasmine or sticky rice for serving

Instructions

1. If the smoked pork is very salty, soak slices in warm water for 20 minutes, then drain and pat dry. Slice into bite-sized strips if not already sliced.
2. Heat the mustard oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the minced garlic and ginger and stir-fry 30–45 seconds until fragrant.
3. Add the sliced onion and green chilies and stir-fry 2–3 minutes until the onion begins to soften.
4. Add the smoked pork slices and stir-fry 3–5 minutes, letting the edges caramelize slightly.
5. Stir in the chopped tomatoes, fish sauce, soy sauce, and palm sugar. Add 2 tbsp (30 ml) water or pork broth, reduce heat to medium, and simmer 4–6 minutes until tomatoes break down and flavors meld.
6. Taste and adjust seasoning with salt, pepper, or additional fish sauce. Stir in the lime juice and chopped cilantro, reserving a little cilantro for garnish.
7. Transfer to a serving platter, sprinkle with toasted sesame seeds if using, and serve hot with steamed rice.