Wethani Kyet

Wethani Kyet Recipe from Burma - Pork with Onions, Garlic, and Spices

Region / culture: Burma | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 6

Introduction

Wethani Kyet is a traditional Burmese pork curry dish that is bursting with flavor and spices. This dish is perfect for those who enjoy a hearty and spicy meal.

History

Wethani Kyet has been a staple in Burmese cuisine for generations. It is a dish that is often prepared for special occasions and gatherings, as it is a labor of love to make. The combination of spices and flavors in this dish make it a favorite among many Burmese households.

Ingredients

2 kg of pork loin or leg
2 large onions, chopped
20 cloves of garlic
1 cup of ginger, peeled and chopped
2 tsp of salt
2 tbsp of vinegar
2 tsp of chili powder
0.75 cup of peanut oil
0.25 cup of sesame oil
1 tsp of ground turmeric

How to prepare

Remove the skin and bones from the pork and cut the meat into 1-inch cubes.
Place onions, garlic, and ginger in a blender and blend until they form a mushy mixture.
Transfer the mixture to a nylon strainer and extract the liquid, but do not discard the solids.
Pour the liquid into a large saucepan and add the meat, salt, vinegar, chili powder, and half of the peanut oil.
Bring the mixture to a boil, then cover and simmer over low heat for 1 hour or until the pork becomes tender.
While the pork is simmering, heat the remaining peanut oil and sesame oil in another large pan.
Add the garlic, onion, ginger solids, and turmeric to the pan and cook over low heat for 10 minutes.
The paste is cooked when it turns golden brown and oil starts to appear around the edges.
Add the contents of the first pan to the second pan and cook uncovered until the oil separates and the liquid is almost evaporated.
Stir frequently and continue cooking for an additional 10-15 minutes.

Variations

For a vegetarian version, substitute the pork with tofu or seitan.
Add vegetables such as potatoes, carrots, or bell peppers for added texture and flavor.

Cooking Tips & Tricks

Make sure to cut the pork into evenly sized cubes to ensure even cooking.

- Extracting the liquid from the onion, garlic, and ginger mixture adds a depth of flavor to the dish.

- Cooking the paste until it turns golden brown is crucial for developing the flavors in the dish.

- Stir frequently while cooking to prevent burning and ensure even cooking.

Serving Suggestions

Wethani Kyet is traditionally served with steamed rice and a side of pickled vegetables. It can also be enjoyed with a side of fresh salad or crispy fried shallots.

Cooking Techniques

Simmering the pork in the spice mixture allows the flavors to meld together and the meat to become tender.

- Cooking the paste until the oil separates adds depth and richness to the dish.

Ingredient Substitutions

Peanut oil can be substituted with vegetable oil.

- Sesame oil can be substituted with any other neutral oil.

Make Ahead Tips

Wethani Kyet can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

Presentation Ideas

Serve Wethani Kyet in a large serving dish garnished with fresh cilantro leaves and a sprinkle of chili flakes for added color and flavor.

Pairing Recommendations

Wethani Kyet pairs well with a cold beer or a glass of white wine. It also goes well with a side of tangy tamarind sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

5g per serving

Fats

- Total Fat: 25g per serving

- Saturated Fat: 6g per serving

Proteins

- Protein: 30g per serving

Vitamins and minerals

Vitamin C: 10% of daily value per serving

- Iron: 15% of daily value per serving

Alergens

Contains peanuts

Summary

Wethani Kyet is a high-protein dish that is rich in flavor and spices. It is a hearty meal that is perfect for those looking for a satisfying and delicious dish.

Summary

Wethani Kyet is a flavorful and spicy Burmese pork curry dish that is perfect for those looking for a hearty and satisfying meal. With a combination of spices and flavors, this dish is sure to impress your taste buds.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly, and a gentle breeze was blowing through the windows of my kitchen. I was sitting at the table, flipping through an old recipe book that my mother had given me many years ago. As I turned the pages, a yellowed piece of paper fell out and fluttered to the floor.

Curious, I picked it up and saw that it was a handwritten recipe for a dish called Wethani Kyet. I had never heard of it before, but the ingredients listed sounded delicious – chicken, coconut milk, turmeric, and a blend of spices that I couldn't quite place. I knew immediately that I had to try making it.

I looked at the bottom of the page and saw that the recipe had been given to my mother by a friend many years ago. I remembered my mother mentioning this friend, a woman named Aye Aye, who had traveled extensively in Southeast Asia and had picked up many exotic recipes along the way. She was known for her incredible culinary skills and her ability to recreate dishes from memory.

Excited by the prospect of trying something new, I set out to gather the ingredients for Wethani Kyet. I visited the local market and carefully selected a plump chicken, fresh turmeric root, a can of rich coconut milk, and a variety of fragrant spices. As I made my way home, I could already imagine the delicious aroma that would fill my kitchen as the dish cooked.

Once I was back in my kitchen, I set to work preparing the ingredients. I chopped the chicken into bite-sized pieces, grated the turmeric root, and crushed the spices in a mortar and pestle. The kitchen was filled with the pungent scent of turmeric and cumin, and my mouth watered in anticipation.

Following the instructions on the recipe, I heated some oil in a large pot and added the turmeric and spices, allowing them to sizzle and release their flavors. Next, I added the chicken pieces and browned them until they were golden and fragrant. The kitchen was filled with the delicious aroma of cooking meat and spices, and I couldn't wait to taste the finished dish.

Once the chicken was browned, I poured in the coconut milk and allowed the mixture to simmer gently, infusing the meat with its creamy richness. The sauce thickened and turned a warm golden color, and I knew that the dish was almost ready. I added a pinch of salt and a squeeze of lime juice for brightness, then let the flavors meld together for a few more minutes.

Finally, the moment of truth arrived. I scooped a generous portion of Wethani Kyet onto a plate and took a tentative bite. The flavors exploded in my mouth – the earthy turmeric, the creamy coconut milk, the warm spices. It was unlike anything I had ever tasted before, a perfect balance of savory and sweet, spicy and mild.

I savored each bite, feeling grateful for the serendipitous discovery of this recipe and the memories it had brought back of my mother and her friend Aye Aye. As I sat at the table, enjoying my newfound favorite dish, I knew that this recipe would become a cherished part of my own culinary repertoire, passed down through the generations for years to come. And I couldn't wait to share it with my own friends and family, spreading the joy of Wethani Kyet far and wide.