Entree: Myanmar – Mon Cuisine – ဝက်သားဒိုက်ထိုး ➤ Wet Thar Dote Htoe (Mon-style braised pork in a tangy tamarind and spice sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) tamarind paste
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 1/2 cups (360 ml) water or light chicken stock
- 1 stalk lemongrass, bruised and tied (optional)
- 4 small shallots, sliced
- 1 tsp (5 g) chili powder or to taste
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) black pepper
- 2 bay leaves
- 2 tbsp (30 ml) sliced green chilies or fresh red chilies, to taste
- 2 tbsp (30 ml) chopped cilantro for garnish
- Lime wedges for serving

Instructions

1. Heat oil in a heavy pot over medium heat. Add sliced onion and shallots and cook until soft and lightly caramelized, about 6–8 minutes.
2. Add garlic and ginger and sauté 1–2 minutes until fragrant. Stir in turmeric, black pepper, and chili powder and toast briefly.
3. Add the pork pieces and increase heat to medium-high. Brown the pork on all sides, about 6–8 minutes, stirring so the spices coat the meat.
4. Stir in tamarind paste, fish sauce, and palm sugar. Add lemongrass and bay leaves, then pour in water or stock to just cover the pork.
5. Bring to a gentle simmer, then reduce heat to low. Cover and braise for 40–50 minutes, stirring occasionally, until pork is tender and sauce has reduced and thickened.
6. Remove lemongrass and bay leaves. Taste and adjust seasoning with additional fish sauce, sugar, or chili as desired.
7. Stir in sliced fresh chilies and simmer uncovered 2–3 minutes. Garnish with chopped cilantro and serve with lime wedges and steamed rice.