WatNanYo Myit Chin ~ Pork Ribs & Bamboo Shoots Soup

 This dish is suitable for any meal, no special occasion is required. Just bring your appetite.

In my hometown, we often cook bamboo shoots with pork belly to balance the richness of the fat with the sourness of the bamboo shoots. However, I prefer to use pork ribs because I believe that the meat near the bone tends to be sweeter. This saying holds true in my heart.

In our language, WatNanYo refers to pork ribs and MyitChin means bamboo shoot. Although it is also a soup dish, we do not consider it as one since we do not drink it by itself like Mont Hin Khar or Ohn No Khout Swel. This dish is usually served with steamed rice and other side dishes.

This recipe is 2 Serves if you can eat like us. You can serve up to 3 or 4 people.

Ingredients

300g Bamboo shoots (Sliced)

1kg Pork Ribs (Cut along the bone – into stripes and marinate with salt, white pepper powder, sugar, turmeric powder, paprika powder, and oyster sauce, Rice vinegar)

1 onion (thinly sliced)

5 cloves of garlic (Minced)

Salt and pepper

sugar

Soy sauce

Turmeric powder

Let’s cook!

Step 1   : Heat 2 tablespoons of cooking oil in a pot over medium heat until it's hot. Add a small amount of turmeric powder, and begin sautéing the onions, followed by the garlic and bamboo shoots. Cook until the aroma of garlic is noticeable.

Step 2   : Add the marinated pork ribs and cook until the pink meat is gone. Then pour 1 liter of water and wait for it to boil. Once it is boiling, cover the pot with a lid and cook on low-medium heat for 45 minutes to 1 hour. If you cook for longer, the ribs will be even more tender. After that, adjust the seasoning to your taste and serve with steamed rice.

After a tiring day, this dish pairs well with plum wine.

💛💜Much Love, God Bless You💜💛