Entree: Myanmar – Shan State Cuisine – ဝက်သားဒုတ်ထိုး ➤ Wet Thar Dote Htoe (Shan-style shredded pork stir-fry seasoned with garlic, chilies, and fermented fish or soy flavors)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 15 min

Total 45 min

Ingredients

- 1 lb (454 g) pork shoulder, thinly sliced against the grain
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 6 cloves (about 1.5 oz / 45 g) garlic, thinly sliced
- 4 small shallots (about 3 oz / 90 g), thinly sliced
- 6 dried red chilies, torn into pieces (or 1–2 tbsp / 15–30 g crushed chili flakes)
- 2 fresh green chilies, sliced (optional)
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce or 1 tsp (5 g) palm sugar dissolved for color
- 1 tsp (5 g) toasted rice powder or 1 tsp (2 g) toasted sesame seeds (optional for texture)
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1/4 cup (15 g) cilantro leaves, chopped
- 2 green onions, sliced thin (about 1 oz / 30 g)
- 1/4 cup (60 ml) water or pork stock as needed
- Salt to taste

Instructions

1. Marinate the pork: toss the sliced pork with 1 tsp fish sauce and 1/2 tsp soy sauce; let sit 10–15 minutes while preparing aromatics.
2. Heat a wok or large skillet over medium-high heat and add the oil. Fry the sliced garlic and shallots until golden and fragrant, about 1–2 minutes, taking care not to burn.
3. Add the dried chilies and fresh chilies (if using) and stir 30 seconds to bloom the chiles. Push aromatics to the side.
4. Increase heat to high, add the marinated pork in a single layer and sear without moving for 1 minute, then stir-fry until mostly cooked through, about 3–4 minutes.
5. Add the remaining soy sauce, the remaining fish sauce, dark soy or palm sugar, and 1/4 cup (60 ml) water or stock. Toss to combine and simmer 1–2 minutes until sauce clings to pork.
6. Stir in toasted rice powder or sesame seeds if using, taste and adjust salt or lime. Remove from heat and add lime juice, cilantro and green onions, tossing once.
7. Transfer to a serving plate and serve hot with steamed rice or sticky rice. Garnish with extra cilantro and lime wedges.