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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":428,"serveWith":435,"variations":437,"ingredients":447,"instructions":505,"pronunciation":532,"substitutions":533,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":552,"prepMinutes":553,"cookMinutes":554,"difficulty":555,"course":556,"diet":558,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":546,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"That is intentional and is the traditional sign that a Burmese curry is finished, a technique called si pyan or the return of the oil. The paste must fry until the oil it was cooked in separates back out. If you find it too rich, chill the curry and lift off the set fat, or spoon some off before serving — the flavor is already in the sauce.","Why is there so much oil floating on top?",{"answer":398,"question":399},"Generally no. Most Burmese curries use turmeric and paprika for color and depth rather than chile for heat, and any burn comes from a chile condiment added at the table. This one is savory and sour rather than hot, which surprises people expecting Thai-level heat.","Is Burmese curry spicy?",{"answer":401,"question":402},"Yes. Use about 2 tablespoons of concentrated jarred paste in place of the pulp, but taste before adding all of it, since brands vary enormously in strength and some are much more sour than block tamarind.","Can I use tamarind paste from a jar?",{"answer":404,"question":405},"Keep going with the lid on and add hot water as needed. Pork belly needs the collagen in it to break down, and depending on the cut that can take 90 minutes or more. If you added tamarind early, acid will have slowed the process — that is a common cause.","My pork is still tough after an hour. What now?",{"answer":407,"question":408},"Plain steamed rice is essential, because the curry is intensely concentrated. A traditional Burmese table adds a clear broth and a plate of raw or lightly blanched vegetables for contrast. A simple cucumber salad works if you want just one side.","What do I serve alongside it?",[410,411,412,413,414,415],"Do not trim the pork belly fat. It renders into the sauce and is the reason the curry ends up glossy rather than dry.","Fry the paste far longer than feels sensible — 15 minutes minimum, until it stops smelling sharp and turns the color of wet brick.","Add the tamarind late. Acid slows down the softening of pork, so early tamarind means a longer braise.","If the curry looks dry before the pork is tender, add hot water a splash at a time; cold water shocks the meat and toughens it.","Cook it a day ahead if possible. The flavor gains noticeably and you can lift off excess set fat straight from the fridge.","Serve small portions with a lot of rice. This is a rich condiment in Burmese meals, not a main-bowl stew.","🥘","Wetha hnat is the pork curry that turns up at Burmese family tables more than any other: cubes of pork belly cooked slowly in a thick paste of onion, garlic and ginger with turmeric and paprika, soured with tamarind and braised until the meat gives under a spoon and a layer of red-orange oil rises clear on top. That floating oil is not a mistake — Burmese cooks call a curry finished only when it appears, and the technique is called si pyan, meaning the oil has returned. The taste is deeply savory and gently sour rather than hot: no chile heat to speak of, no coconut, just concentrated allium sweetness, the earthiness of turmeric, and tamarind cutting through the fat. Serve it with plain rice and a bowl of clear soup.","Burmese curry is often misread by people expecting Indian or Thai templates. There is no long spice blend and usually no fresh chile in the pot; the flavor comes from an enormous quantity of onion cooked down in oil until it dissolves, plus garlic, ginger, turmeric and paprika for color. Oil is used generously and deliberately, because the finished dish is supposed to sit under a clear layer of it — this both preserves the curry in a hot climate before refrigeration and signals to the eater that the cooking was not rushed. In a traditional Burmese meal the curry is not a soup to be poured over rice but a rich condiment eaten in small amounts with a lot of rice, fresh vegetables and a soup.\n\nPork belly is the classic cut for hnat, and the reason is structural: the layers of fat render slowly into the sauce and carry the paste, while the lean layers stay in intact bites. Tamarind is the common souring agent in central Myanmar, though some households use green mango, tomato or vinegar depending on season and region. Because Myanmar is majority Buddhist rather than Muslim, pork is widely eaten, unlike in some neighboring cuisines — though the country's Muslim and Indian-descended communities cook the same technique with mutton or chicken.\n\nA proper Burmese meal built around this curry is a spread: rice at the center, the curry, a clear broth called hin gyo, a plate of raw and blanched vegetables with a fermented dip, and often a thoke salad. Nobody eats a bowl of curry alone. The dish also improves substantially overnight, which is why it is frequently cooked in the evening and eaten the next day — the tamarind mellows, the onion sweetness deepens, and the oil sets clean on top in the fridge, easy to skim if you want it lighter.","Keeps 4 days refrigerated and is better on day two; the set layer of fat on top acts as a seal. Freezes well for 3 months. Reheat gently in a pan with a splash of water, stirring until the oil re-emulsifies into the sauce and the meat is heated through. Do not microwave on high — the fat separates violently and the meat toughens.",[421,422,423,424],"Teaches the si pyan technique properly — the oil separating is the timing signal, not the clock.","Uses a pounded paste rather than chopped aromatics, which is what gives the sauce its smooth, clinging body.","Balanced with tamarind rather than chile, so the curry reads Burmese instead of generic Southeast Asian.","Explains how to skim the oil if you want it lighter without losing the flavor it carries.",[426,427],"Heavy pot or Dutch oven with a lid","Blender, food processor or mortar and pestle",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},56,12,2,1050,34,690,[436],"Plain steamed rice, a clear vegetable broth, and a plate of raw and blanched vegetables with a fermented dipping sauce.",[438,441,444],{"name":439,"description":440},"Wetha chin hin","A soupier, more sour version with extra tamarind and more liquid, eaten more like a stew and common in hot weather.",{"name":442,"description":443},"Mutton hnat","The same paste and technique with mutton or goat, cooked by Myanmar's Muslim communities and needing about an hour longer on the heat.",{"name":445,"description":446},"Pork with green mango","Slices of unripe green mango replace the tamarind, added in the last 15 minutes so they soften but keep their shape and tartness.",[448,454,460,465,469,474,477,481,484,487,491,494,496,499],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},900,"pork-belly","pork belly, skin off, in 4 cm cubes","g","For the curry",{"qty":455,"ref":456,"name":457,"unit":458,"group":459},3,"onion","large onions, roughly chopped","piece","For the paste",{"qty":461,"ref":462,"name":463,"unit":464,"group":459},8,"garlic","garlic cloves","clove",{"qty":466,"ref":467,"name":468,"unit":452,"group":459},40,"ginger","ginger, peeled and sliced",{"qty":470,"ref":471,"name":472,"unit":473,"group":459},1.5,"turmeric","ground turmeric","tsp",{"qty":431,"ref":475,"name":476,"unit":473,"group":459},"paprika","sweet paprika",{"qty":478,"name":479,"unit":480,"group":453},6,"neutral oil (peanut or sunflower)","tbsp",{"qty":431,"ref":482,"name":483,"unit":473,"group":453,"optional":8},"shrimp-paste","shrimp paste (ngapi)",{"qty":455,"ref":485,"name":486,"unit":480,"group":453},"fish-sauce","fish sauce",{"qty":488,"ref":489,"name":490,"unit":480,"group":453},1,"soy-sauce","dark soy sauce, for color",{"qty":455,"ref":492,"name":493,"unit":480,"group":453},"tamarind","tamarind pulp, soaked in 100 ml hot water and strained",{"qty":488,"name":495,"unit":473,"group":453},"sugar",{"qty":488,"ref":497,"name":498,"unit":458,"group":453,"optional":8},"lemongrass","lemongrass stalk, bruised",{"qty":500,"ref":501,"name":502,"unit":503,"group":504},0.5,"cilantro","cilantro, chopped, to finish","cup","To serve",[506,510,513,518,521,525,529],{"text":507,"title":508,"timerSeconds":509},"Toss the pork belly cubes with half the turmeric, the fish sauce and the dark soy sauce. Leave for 20 minutes while you make the paste — the turmeric stains the meat yellow and seasons it beyond the surface.","Marinate the pork",1200,{"text":511,"title":512},"Blend the onions, garlic and ginger to a smooth paste with 3 tablespoons of water. It should be the texture of thick porridge with no visible chunks, since chunky aromatics never melt into the sauce properly.","Pound the paste",{"tip":514,"text":515,"title":516,"timerSeconds":517},"This is the longest step and the one that decides whether the curry tastes finished. Do not cut it short.","Heat the oil in a heavy pot over medium heat and add the paste. Fry for 15–18 minutes, stirring regularly, until the raw onion smell disappears, the mass shrinks by half and takes on the color of wet brick, and oil pools clearly around the edges.","Fry the paste until it darkens",1080,{"text":519,"title":520},"Stir in the remaining turmeric, the paprika and the shrimp paste and fry for 2 minutes until the oil turns deep red-orange. Add the pork and turn it in the paste for 5 minutes, until every cube is coated and the surfaces have firmed.","Add the spices and pork",{"text":522,"title":523,"timerSeconds":524},"Pour in 350 ml hot water and add the lemongrass. Bring to a simmer, cover, and cook on low for 55–60 minutes, stirring every 15 minutes, until a spoon pushes through the pork fat with no resistance.","Braise",3300,{"tip":526,"text":527,"title":528,"timerSeconds":449},"If the oil has not risen, keep reducing. If the pan looks dry before it does, add hot water in small splashes.","Stir in the strained tamarind water and the sugar, then uncover and simmer 12–15 minutes more. The sauce should reduce until it clings to the pork and a distinct layer of red oil floats clear on the surface.","Sour and reduce",{"text":530,"title":531},"Take the pot off the heat, fish out the lemongrass and let the curry sit for 10 minutes so the oil settles cleanly on top. Taste for salt and sourness, scatter with cilantro, and serve with plenty of steamed rice.","Rest and serve","weh-thah NAHT",[534,538,542],{"note":535,"swap":536,"original":537},"Shoulder works but needs a little extra oil since it renders less fat. Chicken cuts the braise to about 30 minutes total.","Pork shoulder, or bone-in chicken thighs","Pork belly",{"note":539,"swap":540,"original":541},"Lime is sharper and less fruity; add it at the very end rather than during the braise. Green mango is genuinely used in Myanmar in season.","Lime juice with a pinch of brown sugar, or a few pieces of green mango","Tamarind",{"note":543,"swap":544,"original":545},"Loses some of the fermented base note but keeps the salt and savoriness in balance.","An extra tablespoon of fish sauce","Shrimp paste","burmese-pork-curry","Wetha Hnat (Burmese Pork Belly Curry with Tamarind)","Wetha Hnat","ဝက်သားနှပ်","myanmar","Central Myanmar",4,20,90,"medium",[557],"main",[559,560],"dairy-free","gluten-free",[450,456,492,471],[563,566,568,570],{"alt":564,"src":565},"Burmese pork belly curry in a dark pot, tender cubes under a layer of red-orange oil with cilantro","\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero.jpg",{"alt":564,"src":567},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-4x3.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fburmese-pork-curry\u002Fhero-1x1.jpg",[573,574,575,576,492,577],"burmese pork curry","wetha hnat","myanmar curry","pork belly","si pyan","2026-08-20","dishroute-kitchen","Pork belly braised in a pounded onion, garlic and ginger paste with turmeric, paprika and tamarind until the fat softens and red oil floats on the surface.",{"en":582},"\u002Frecipe\u002Fburmese-pork-curry",{"items":584,"total":660,"page":488,"limit":860,"hasMore":861},[585,619,653,687,717,743,767,795,826,850],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":550,"region":590,"baseServings":430,"prepMinutes":591,"cookMinutes":592,"difficulty":555,"course":593,"diet":596,"mainIngredients":599,"images":602,"keywords":612,"publishedAt":618,"updatedAt":618,"authorSlug":579},"balachaung","Balachaung (Burmese Dried Shrimp and Garlic Relish)","Balachaung","ငါးပိကြော်","Yangon and the Irrawaddy Delta",25,35,[594,595],"side","sauce",[559,560,597,598],"pescatarian","nut-free",[600,462,456,601],"dried-shrimp","chili-flakes",[603,606,608,610],{"alt":604,"src":605},"A jar of Burmese balachaung, rust-coloured crisp dried shrimp with fried garlic and shallots under oil","\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fbalachaung\u002Fhero-1x1.jpg",[586,613,614,615,616,617],"burmese dried shrimp relish","ngapi","myanmar condiment","fried garlic relish","shrimp paste","2026-08-21",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"countrySlug":550,"region":624,"baseServings":478,"prepMinutes":625,"cookMinutes":626,"restMinutes":627,"difficulty":628,"course":629,"diet":630,"mainIngredients":632,"images":637,"keywords":647,"publishedAt":578,"updatedAt":578,"authorSlug":579},"burmese-danbauk","Danbauk (Burmese Chicken Biryani with Cashews)","Danbauk","ဒံပေါက်","Yangon",30,55,60,"hard",[557],[631,560],"halal-friendly",[633,634,635,636],"chicken","basmati-rice","yogurt","cashews",[638,641,643,645],{"alt":639,"src":640},"Plate of Burmese danbauk biryani with golden rice, chicken, cashews, raisins and fresh mint leaves","\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fburmese-danbauk\u002Fhero-1x1.jpg",[648,649,550,650,651,652],"danbauk","burmese biryani","chicken biryani","basmati rice","yangon",{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"countrySlug":550,"region":658,"baseServings":552,"prepMinutes":659,"cookMinutes":660,"difficulty":661,"course":662,"diet":665,"mainIngredients":666,"images":671,"keywords":681,"publishedAt":578,"updatedAt":578,"authorSlug":579},"lahpet-thoke","Lahpet Thoke (Burmese Fermented Tea Leaf Salad)","Lahpet Thoke","လက်ဖက်သုပ်","Shan State and nationwide",15,10,"easy",[663,664],"appetizer","snack",[559,560],[667,668,669,670],"peanuts","cabbage","tomato","sesame-seeds",[672,675,677,679],{"alt":673,"src":674},"Burmese tea leaf salad with dark pickled tea, peanuts, split peas, shredded cabbage and tomato in a bowl","\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Flahpet-thoke\u002Fhero-1x1.jpg",[682,683,684,550,685,686],"lahpet thoke","tea leaf salad","burmese salad","fermented tea","laphet",{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"countrySlug":550,"region":590,"baseServings":478,"prepMinutes":592,"cookMinutes":692,"difficulty":628,"course":693,"diet":696,"mainIngredients":697,"images":701,"keywords":711,"publishedAt":578,"updatedAt":578,"authorSlug":579},"mohinga","Mohinga (Burmese Catfish Rice Noodle Soup)","Mohinga","မုန့်ဟင်းခါး",70,[694,695],"soup","breakfast",[597,559],[698,699,497,700],"white-fish","rice-noodles","chickpea-flour",[702,705,707,709],{"alt":703,"src":704},"Bowl of Burmese mohinga: thick golden catfish broth over rice vermicelli topped with egg, cilantro and lime","\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fmohinga\u002Fhero-1x1.jpg",[688,712,713,714,715,716],"burmese","fish noodle soup","myanmar breakfast","rice noodles","catfish soup",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"countrySlug":550,"region":722,"baseServings":552,"prepMinutes":591,"cookMinutes":723,"difficulty":555,"course":724,"diet":725,"mainIngredients":726,"images":728,"keywords":738,"publishedAt":578,"updatedAt":578,"authorSlug":579},"nan-gyi-thoke","Nan Gyi Thoke (Burmese Thick Rice Noodle Salad)","Nan Gyi Thoke","နန်းကြီးသုပ်","Mandalay",45,[557],[559,560],[633,699,727,700],"coconut-milk",[729,732,734,736],{"alt":730,"src":731},"Bowl of nan gyi thoke: thick rice noodles coated in orange chicken curry with egg slices and cilantro","\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fnan-gyi-thoke\u002Fhero-1x1.jpg",[739,740,550,741,742],"nan gyi thoke","burmese noodle salad","mandalay breakfast","thick rice noodles",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"countrySlug":550,"region":624,"baseServings":552,"prepMinutes":591,"cookMinutes":466,"difficulty":555,"course":748,"diet":749,"mainIngredients":750,"images":752,"keywords":762,"publishedAt":578,"updatedAt":578,"authorSlug":579},"ohn-no-khao-swe","Ohn No Khao Swè (Burmese Coconut Chicken Noodles)","Ohn No Khao Swè","အုန်းနို့ခေါက်ဆွဲ",[557,694],[559],[633,727,751,700],"egg-noodles",[753,756,758,760],{"alt":754,"src":755},"Bowl of Burmese coconut chicken noodles topped with crispy fried noodles, boiled egg and raw onion slices","\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fohn-no-khao-swe\u002Fhero-1x1.jpg",[763,764,550,765,766],"ohn no khao swe","burmese coconut noodles","coconut chicken soup","khao swe",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"countrySlug":550,"region":624,"baseServings":552,"prepMinutes":553,"cookMinutes":625,"difficulty":661,"course":772,"diet":774,"mainIngredients":776,"images":780,"keywords":790,"publishedAt":578,"updatedAt":578,"authorSlug":579},"samusa-thoke","Samusa Thoke (Burmese Samosa Salad)","Samusa Thoke","စမူဆာသုပ်",[773,664],"street-food",[559,775],"vegetarian",[777,778,668,779],"potato","chickpeas","lime",[781,784,786,788],{"alt":782,"src":783},"Burmese samosa salad: torn samosa pieces in yellow potato curry with cabbage, raw onion and mint","\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Fsamusa-thoke\u002Fhero-1x1.jpg",[791,792,793,550,794],"samusa thoke","samosa salad","burmese street food","yangon snack",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":550,"region":800,"baseServings":430,"prepMinutes":659,"cookMinutes":801,"restMinutes":625,"difficulty":555,"course":802,"diet":804,"mainIngredients":805,"images":809,"keywords":819,"publishedAt":618,"updatedAt":618,"authorSlug":579},"sanwin-makin","Sanwin Makin (Burmese Semolina and Coconut Cake)","Sanwin Makin","ဆနွင်းမကင်း","Yangon and 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