Wet Tha Hin (Burmese Pork Curry)
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Ingredients
- 700 g diced pork shoulder
- 2 onion, sliced
- 4 garlic cloves
- 25 g fresh ginger
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- 3 tbsp vegetable oil
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 803 kcal
- Protein
- 38.7 g
- Carbohydrate
- 72.4 g
- of which sugars
- 6 g
- Fat
- 39.1 g
- of which saturates
- 11 g
- Fibre
- 2.8 g
- Salt
- 1.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion in the oil in a large pot for 5 minutes until softened and golden.
- 2
Add the chopped garlic and ginger and cook for 1 minute, then stir in the turmeric and chilli powder.
- 3
Add the pork and cook for 5 minutes, turning, until browned.
- 4
Stir in the tamarind paste, fish sauce and 300ml water. Cover and simmer for 50 minutes, stirring occasionally, until the pork is tender and cooked through with no pink remaining.
- 5
Cook the jasmine rice according to the pack and serve alongside the curry.
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