Burmese Pork Curry (Wet Thar Hin)
ဝက်သားဟင်း Wet Thar HinSay it: wet-thar hin
Wet Thar Hin is a classic Burmese pork curry enjoyed throughout Myanmar. Slow-simmered pork belly becomes meltingly tender in a rich, aromatic gravy built from garlic, ginger, shallots, and a generous amount of paprika for color and mild sweetness. The dish strikes a perfect balance between savory, slightly sweet, and deeply savory flavors, typical of everyday Burmese home cooking. It is traditionally served at family meals with steamed rice and a side of vegetables.
Burmese Pork Curry (Wet Thar Hin)
ဝက်သားဟင်း, Wet Thar Hin
Pronounced wet-thar hin
- Serves
- 4
- Prep
- 25 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the pork belly cubes dry with paper towels. Heat the oil in a heavy-bottomed pot over medium heat until shimmering.
Add the pork in batches and brown on all sides, about 8–10 minutes total. Transfer to a plate and set aside.
Lower the heat to medium-low. Add the sliced shallots to the same pot and cook, stirring often, until soft and golden, about 7 minutes.
Add the minced garlic and ginger; continue cooking for 2–3 minutes until fragrant and the raw smell disappears.
Stir in the paprika, turmeric, and chili powder. Cook the spices for 30–45 seconds until they darken slightly and release their aroma.
Return the browned pork to the pot along with any juices. Add fish sauce, salt, bay leaves, sugar, and water. Stir well to combine.
Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 70–80 minutes, stirring occasionally, until the pork is very tender and the sauce has thickened to a rich gravy. Add a splash of water if it becomes too dry.
Taste and adjust seasoning with more fish sauce or salt. The oil should separate slightly around the edges when finished.
Regional variants
Some families add a few bruised lemongrass stalks or a spoonful of tamarind paste for extra brightness. In certain regions a pinch of garam masala may be included for a slightly warmer finish.
Cook's notes
- Use pork belly with a good balance of meat and fat for the most authentic texture; pork shoulder works as a leaner substitute.
- The long, gentle simmer is key—rushing it will result in tougher meat and less flavorful gravy.
- Burmese curries are often cooked a day ahead; the flavors deepen beautifully overnight in the refrigerator.
Serve with
Steamed jasmine rice, Burmese pickled vegetables or a simple cabbage salad, and fresh cilantro leaves.
Make ahead and storage
Refrigerates well for up to 3 days; reheat gently with a splash of water to loosen the gravy.
