Entree: Myanmar – Mon Cuisine – ဝက်သားဟင်း ➤ wet-tha hin (Mon-style braised pork curry flavored with turmeric, tamarind, and fish sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, grated
- 2–3 dried red chilies, toasted and crushed
- 1 tbsp (8 g) turmeric powder
- 1 tsp (5 g) ground coriander
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) shrimp paste, lightly toasted and mashed
- 2 tbsp (30 ml) tamarind paste, dissolved in 1/4 cup (60 ml) warm water
- 1 medium tomato, chopped
- 2 cups (480 ml) water or light stock
- 1 tsp (5 g) palm sugar or brown sugar
- Salt to taste
- 1/4 cup (15 g) fresh cilantro leaves, roughly chopped for garnish
- 2 tbsp (30 ml) fresh lime juice, to finish

Instructions

1. Heat the oil in a heavy pot over medium heat. Add sliced onion and cook until soft and beginning to brown, about 6–8 minutes.
2. Add garlic, ginger, and toasted crushed chilies; stir until fragrant, about 1 minute.
3. Add turmeric and ground coriander and toast briefly, then add the pork cubes. Raise heat to medium-high and brown the pork on all sides, about 6–8 minutes.
4. Stir in fish sauce, soy sauce, toasted shrimp paste, chopped tomato, and dissolved tamarind. Mix well to coat the pork.
5. Pour in water or stock, add palm sugar, bring to a simmer, then reduce heat to low, cover partially, and braise until pork is tender, about 45–60 minutes. Stir occasionally and add a splash more water if the curry reduces too fast.
6. Adjust seasoning with salt and additional fish sauce or tamarind to taste. Finish with lime juice.
7. Garnish with cilantro and serve hot with steamed rice or boiled cassava for a Mon-style meal.