ဝက်သားဟင်း

Name: ဝက်သားဟင်း
Total time: 1 h 40 min
Yield: 5
Cuisine: Burmese
Ingredients: 1 kg Pork belly or shoulder, in 4 cm cubes; 4 Onions, blended to a paste; 10 Garlic cloves; 40 g Fresh ginger; 2 tsp Turmeric powder; 1 tbsp Paprika; 3 tbsp Fish sauce; 150 ml Peanut oil; 400 ml Water; 1 tsp Salt

Pork stewed slowly in an onion, garlic and turmeric base until the water is gone and the oil rises clear and red to the surface — si byan, 'the oil returns', which is both the name and the sign it is ready.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Burmese home kitchens · 🏺 Traditional · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.

Myanmar · the everyday curry — An ownerless traditional dish, so no cook is credited. The cited article confirms Burmese curry as meat or vegetables simmered in an aromatic base, and describes the si byan style where the oil separates and rises. Quantities and the fatty-cut note are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Michael Suumpi BURMESE CHEF IN CANADA Violet Chaw

⏱ 100 မိနစ်🍽 5 ယောက်စာ🔥 520 kcal🇲🇲 မြန်မာ🌶️

ဂလူတင်ကင်းနို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Rub the pork with the turmeric, salt and half the fish sauce and leave 20 minutes.
Fry the onion paste, garlic and ginger in the oil over medium heat for 15 minutes, until dark and the oil separates.
Add the paprika, then the pork. Turn it in the base for 8 minutes until every piece is coated and coloured.
Pour in the water, cover, and simmer on low for 50 minutes.
Uncover and cook 20 minutes more, until the liquid has gone and a clear red oil rises around the meat.
💡 That rising oil is the whole point and the dish is not finished before it appears. It is also why si byan keeps for days — the layer of fat seals the meat.
Taste, add the rest of the fish sauce if it needs salt, and rest 10 minutes before serving with rice.

💡 အကြံပြုချက်များ

A Burmese table is a curry, a soup, a salad and rice, all arriving together. The curry is not the whole meal — it is the salty anchor the rest is eaten around.
It is better on the second day, and the fat sets on top in the fridge — lift it off or stir it back in as you like.
The same method makes chicken, beef, fish or a pure vegetable curry. Only the simmering time changes.