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πŸ₯©
Street food Meat

Food Flavour DNA

Nutritional Values

πŸ”₯340kcal
πŸ’ͺ22gProtein
🌾10gCarbs
πŸ₯‘24gFat
πŸŒΏβ€”Fibre
βš–οΈ200 gServing

* Per serving · 200 g. May vary.

Wet Thar Dote Htoe

How to order / say it
Say it α€α€€α€Ία€žα€¬α€Έα€’α€­α€―α€Έα€‘α€­α€―α€Έ β€” [wet thar doe toe]
Order May I have some Wet Thar Dote Htoe?
Locally α€α€€α€Ία€žα€¬α€Έα€’α€­α€―α€Έα€‘α€­α€―α€Έα€α€…α€Ία€•α€½α€²ζ¬²α€α€»α€„α€Ία€•α€«α€α€šα€Ία‹
Say locally

Charcoal-grilled skewered pork with spicy dip.

Why try it?

As a night-time staple on Yangon's vibrant streets, these skewers offer an authentic taste of local barbecue traditions, celebrating the city's casual, outdoor dining experiences.

How it tastes

Juicy, tender bites of pork carry a smoky aroma from the charcoal grill, served alongside zesty and spicy dipping sauces. Perfectly crisped edges give way to succulent interiors.

Origin & History β€” first documented: 1930

This dish emerged in Yangon during the 1900s, when charcoal-grilled meats gained popularity among evening street markets, turning into a gastronomic ritual among locals over decades.

Recipe

Ingredients

  • πŸ₯© 300 g pork belly
  • 30 ml soy sauce
  • πŸ§„ 20 g garlic
  • πŸ§‚ 15 g ginger
  • 🍯 10 g brown sugar
  • πŸ§‚ 20 g chili paste
  • 10 pieces skewers

Method

  1. 1 Marinate pork with soy sauce, garlic, ginger, and brown sugar.
  2. 2 Skewer marinated pork pieces; let them rest.
  3. 3 Grill the skewers on charcoal until golden brown; serve with chili paste.

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All Asia recipes β€” Myanmar β€” Yangon β€” Wet Thar Dote Htoe
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