Can I make this curry spicier?
Yes, you can increase the amount of chili powder or add a fresh chopped bird's eye chili with the garlic and ginger for more heat.
DINNER
Burmese Wet Thar Si Pyann: Pork Curry with Potatoes and Hard-Boiled Eggs
This rich and aromatic Burmese pork curry, known as Wet Thar Si Pyann, features tender pork belly simmered with potatoes and hard-boiled eggs in a fragrant spice blend. It's a comforting and flavorful dish, perfect for a hearty dinner.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the pork belly cubes with minced garlic, grated ginger, turmeric powder, paprika, chili powder, and fish sauce. Mix well to coat the pork and let it marinate for at least 15 minutes.
02
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.
03
Add the marinated pork to the pot and brown it on all sides for about 8-10 minutes, stirring occasionally. This helps to develop a rich flavor.
04
Pour in 2 cups of water, bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30 minutes, allowing the pork to tenderize.
05
Stir in the cubed potatoes and salt. Continue to simmer, covered, for another 15-20 minutes, or until the potatoes are fork-tender.
06
Gently add the peeled hard-boiled eggs to the curry. Simmer for an additional 5 minutes to allow the flavors to meld.
07
Taste and adjust seasoning if necessary. The curry should have a rich, slightly oily sheen on top, characteristic of a "si pyann" style curry.
About This Recipe
This rich and aromatic Burmese pork curry, known as Wet Thar Si Pyann, features tender pork belly simmered with potatoes and hard-boiled eggs in a fragrant spice blend. It's a comforting and flavorful dish, perfect for a hearty dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a deeper flavor, marinate the pork overnight in the refrigerator. You can also prick the hard-boiled eggs with a fork before adding them to the curry to help them absorb more flavor.
Easy Substitutions
Pork shoulder can be used instead of pork belly for a leaner option, though it may require slightly longer cooking to become tender. Sweet potatoes can replace regular potatoes for a different flavor profile. For a vegetarian version, use firm tofu and vegetable broth, adjusting cooking times accordingly.
Storage & Reheating
Store leftover Burmese Wet Thar Si Pyann in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to loosen the sauce.
Serving Suggestions
Serve this hearty curry with steamed white rice to soak up all the delicious sauce. A side of fresh, crisp cucumber slices or a simple tomato salad provides a refreshing contrast. For an authentic Burmese experience, offer a small bowl of ngapi yay (fermented fish paste dip) on the side for those who enjoy extra pungency.
Common Mistakes
Overcooking the pork can make it dry; ensure it remains tender. Not browning the pork sufficiently will result in a less flavorful curry base. Adding potatoes too early can cause them to become mushy; they should be added when the pork is partially cooked. Not allowing enough simmering time for the flavors to meld will result in a less complex taste. Forgetting to adjust salt and chili powder at the end can lead to a bland or overly spicy dish.
Frequently Asked Questions
What kind of pork is best for this recipe?
Pork belly is traditional and provides the best richness, but pork shoulder or even pork ribs can be used for a similar effect.
Can I freeze this curry?
Yes, this curry freezes well. Store it in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight and reheat thoroughly.
Is fish sauce essential?
Fish sauce is a key ingredient in Burmese cuisine, providing a unique umami depth. While you can omit it, the flavor profile will be different. A pinch of salt and a dash of soy sauce could be a substitute if absolutely necessary.
MORE TO KNOW
Wet Thar Si Pyann translates to 'pork cooked until the oil separates,' referring to the characteristic sheen of oil that rises to the surface of the curry, indicating it's perfectly cooked and rich in flavor. This technique is common in Burmese cuisine and contributes significantly to the dish's depth and aroma. Achieving this 'oil separation' means cooking the curry slowly and patiently, allowing the fats from the pork and the spices to meld beautifully.
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