Burmese pork offal skewers, also known as ''wet tha dok hto'' (, ; ; also romanized ''wet thar doke htoe'') are pork

offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...

skewers simmered in light

soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

, and popularly served as a street food in

Burmese cuisine Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighb ...

. The skewers are dipped in a

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

and

chili sauce Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauce ...

. The street food resembles the Indonesian

sekba Sekba or sometimes called bektim is a Chinese Indonesian pork offal stewed in a mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs. It is a popular fare street food in Indonesian Chin ...

and the braised meats in the Malaysian and Singaporean dish ''

kway chap ''Kway chap'' (), also spelt ''kway jap'' and ''kueh jap'', is a Teochew noodle soup originating in Chinese cuisine consisting of flat, broad rice sheets (''kway'') in a soup made with dark soy sauce, served with an assortment of pork cuts includ ...

''. The cuts of pork meat used in the skewers include the internal organs of the pig, including its ears, skin and cartilage, tongue, and offal, including the liver, heart, intestines, kidneys, spleen, lungs. The meat is well cooked in a large pan on a charcoal stove before simmering. The broth is made of light soy sauce, sugarcane,

five-spice powder Five-spice powder () is a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine. The five flavors of the spi ...

and bayleaf, ginger,

oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water, thi ...

, and an assortment of herbs, including

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, oily heads, Cochin grass, Malabar grass, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

, mint, coriander, basil. This street food first emerged in Yangon Chinatown, and is now ubiquitous in the city. The earliest documented reference to Burmese pork skewers is a 1941 cartoon illustrated by Ba Gyan. Skewers are sold by the stick, and traditionally, street vendors set up stalls around which patrons gather and sit to enjoy. Pork sticks

References

Burmese cuisine Pork dishes {{Myanmar-cuisine-stub