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| Alternative names | Wet tha dok htoe |
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| Place of origin | Myanmar |
| Created by | Sino-Burmese people |
| Main ingredients |
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| Similar dishes | Kway chap,Sekba,Phá lấu,Lou mei |
Burmese pork offal skewers, also known aswet tha dok hto (Burmese:ဝက်သားတုတ်ထိုး,pronounced[wɛʔθádoʊʔtʰó];lit. 'pork on a skewer'; also romanizedwet thar doke htoe) are porkoffal skewers simmered in lightsoy sauce, and popularly served as a street food inBurmese cuisine. The skewers are dipped in agarlic andchili sauce. The street food resembles the Indonesiansekba and the braised meats in the Malaysian and Singaporean dishkway chap.
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.[1][2] 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 and bayleaf, ginger,oyster sauce, and an assortment of herbs, includinglemongrass, mint, coriander, basil.[1]
This street food first emerged inYangon Chinatown, and is now ubiquitous in the city.[3] The earliest documented reference to Burmese pork skewers is a 1941 cartoon illustrated byBa Gyan.[4] Skewers are sold by the stick, and traditionally, street vendors set up stalls around which patrons gather and sit to enjoy.[3][5]
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