Serves 4
My maternal grandmother’s recipe. Whet Thar Lone Kyaw literally translates to “Fried Pork Meatballs.” When I make them, I prefer to flatten them before frying, shaping each from a lemon-sized meatball into a thin patty. They’re simple to make and taste fantastic. This is one of my favorite Burmese dishes, evoking vivid memories of “home” and my mum’s cooking growing up. The ingredients and overall flavor are reminiscent of kebabs, but with a uniquely Burmese twist. The pakora-like texture—thanks to golden-brown fried onions that stick out from the surface—creates a perfect fusion of sweet, bitter, umami, and crunch in every bite.
Ingredients
952 g (4¼ cups) vegetable oil for deep-frying
680 g (1½ lb) lean ground pork
70 g (20) garlic cloves, peeled, pits removed, and crushed with meat hammer
375 g medium yellow onion, thinly sliced
54.40 g (1 egg), whisked
60 g (½ cup) all purpose flour
5.55 g (¾ tsp) salt
1.30 g (¼ tsp) MSG
1 g (½ tsp) freshly ground peppercorns
3.50 g (1½ tsp) Chinese five spice powder
26.0 g (2 tbsp) sesame seed oil
680 g (1½ lb) lean ground pork
70 g (20) garlic cloves, peeled, pits removed, and crushed with meat hammer
375 g medium yellow onion, thinly sliced
54.40 g (1 egg), whisked
60 g (½ cup) all purpose flour
5.55 g (¾ tsp) salt
1.30 g (¼ tsp) MSG
1 g (½ tsp) freshly ground peppercorns
3.50 g (1½ tsp) Chinese five spice powder
26.0 g (2 tbsp) sesame seed oil
Method
Combine the ingredients into a mixing bowl and knead the meat paste well. Added 15 grams chopped ginger.
Using a large wok/kadhai, deep-fry the ping-pong sized meatballs in batches of 20 on medium heat, until golden brown—about 10 minutes. You can round or flatten to make pork patties.
Serve with ketchup.
