Similar Posts


  1. Wow, this tastes excellent. Thanks for the recipe

  2. I have a friend who doesn’t eat pork, so I use beef instead and it tastes great.

  3. I followed your recipe and it came out delicious! Many thanks

  4. This pork is full of flavour and very appetising. Delicious!

  5. This is the best ever. If I make a whole pot my boyfriend eats it everyday for every meal until it’s all gone.

    Tips: I tried using pestle and mortar but I cried like a baby because of the onions so I whipped out the good old food processor instead. My cousin cooks this dish in a pressure cooker and it is even better as if that was even possible (but all the sauce goes into the meat) so I’m thinking of investing in one myself.

    1. Thanks for the tips Mya. Wow, I’ll have to look into getting a pressure cooker.

  6. Maung Wunna says:

    Hi Cho

    Which part of the pork would be the best to use in this recipe?

    Thank You

    1. Shoulder cut it ideal as it is cooked for some time and will become extremely tender and melt-in-your-mouth! Definitely worth cooking in advance and reheat the next day.

  7. Maung Wunna says:

    Thank you, I will try that.

  8. Herman Oppermann aka Min Naing says:

    OK, I just bought the book in addition to Mi Mi Kaing and the book by Copeland Marks, it is wonderful, new recipes, new twists on old ones…
    The pork is one of the things I tried this weekend: wonderful!! Cooked on Saturday, warmed on Sunday, warmed again today … it only gets better!

    With rice and lentils, lentil soup, pea fritters, I only lived in Burma for three years in the 70´s but the taste, the smells – it was like coming home!

    1. Thanks for the comment, Herman. I hope you’ll have fun with the recipes. Share and enjoy.

      – Cho

  9. My boyfriend and I go to YoMa Boston all the time. It is hands down our favorite restaurant, especially for weeknights when you want to grab a quick bite. However, I want to bring the flavors of YoMa and Burmese cooking to people outside of Boston, so I’ll be using some of your recipes! Thanks so much!

    1. Hi Casey
      I’ve heard many wonderful things about Thawdar and Sai’s food. I would love to try the chickpea tofu that Sai makes by hand.

      – Cho

  10. Thanks for the recipe that I almost forgot. My kid and my husband like it.

  11. PoorEnglishSkill says:

    Hi Cho & Mya,

    I bought a WMF pressure cooker 4.5 L and 7L . It works well only for stews and soups. The problem with WMF is that you need to put quite a lot of water for pressure cooking and because of that meat are tasteless compared to conventional way of cooking.

    Maybe Mya can share with us on the brand name of the pressure cooker.

    Am i missing something ? Thanks.

  12. can i used chicken with that recipe as well..??
    how about if i cant find tamarin is it fine if im using tamarin powder ??

  13. Hi Cho

    Is it OK to use less oil in this dish? I’m watching my weight (and cholesterol)

    1. You can reduce the oil but keep an eye on the onion paste and stir frequently so it does not burn. Once cooked, the oil will separate from the gravy and you can spoon off the oil to reduce it even further.

  14. Fantastic. Reminds me of my childhood in Thailand. I also make a similar one with lime and peanuts.

    1. Thanks Ruth, look forward to seeing your recipe on your site 🙂

Comments are closed.