Wet Tha Hnat Si (Burmese Pork and Pickled Cabbage Stew)
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Ingredients
- 600 g diced pork shoulder
- 150 g pickled red cabbage
- 3 garlic cloves
- 20 g fresh ginger
- 2 tbsp fish sauce
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 629 kcal
- Protein
- 33.7 g
- Carbohydrate
- 65.8 g
- of which sugars
- 2.1 g
- Fat
- 24.8 g
- of which saturates
- 8.8 g
- Fibre
- 1.9 g
- Salt
- 2.67 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 chopped garlic and ginger in a little oil in a pot for 1 minute.
- 2
Add the pork and brown for 5 minutes.
- 3
Stir in the fish sauce and 300ml water, cover and simmer for 40 minutes, stirring occasionally, until the pork is tender and cooked through with no pink remaining.
- 4
Stir in the pickled cabbage (standing in for the traditional pickled mustard greens) and simmer for 5 more minutes.
- 5
Cook the jasmine rice according to the pack and serve alongside.
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