ONE OF YANGON'S FINEST CHEF'S TAKE ON A MYANMAR CLASSIC
PORK BELLY AND LAHPET
Jaggery/Palm Sugar or Brown Sugar
Vinegar or Xiao Shing wine
ME T H O D :
Cut pork belly into 1 inch pieces.
Marinate with Salt, Vinegar and some Jaggery or Palm Sugar for a few hours.
Mince Garlic, Onions and Ginger.
Fry the minced Ginger, Onions, Garlic and a pinch of Paprika in some oil.
Once they turn golden, add the marinated pork and stir.
When the water from the pork has evaporated but the pork isn't tender yet, add some water and cook till tender.
Check the taste and add some salt if necessary.
Once the pork is ready, add the Pickled Tea and stir thoroughly.
Remove from heat once the Lahpet becomes mushy and combined with the pork.