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Meat from Myanmar
Wet-tha chin, literally "sour pork", is a Burmese fermented food of minced pork and rice. The only source found is a dictionary entry, so its method, salt level and fermenting time are not documented here.
A short entry: the sources we found record only what is said here about Wet-tha chin itself. Its own sources do not record how it is made, so the steps and scenes below are those of Naem, the closest documented meat ferment, shown as a guide to the method, not as a record of Wet-tha chin.
| minced pork | |
| rice |
Total time across the steps of Naem: 3 days – 5 days
What changes: Lean pork is minced and the boiled rind is shredded
The rind is boiled and shredded; pork ear is sometimes used for its chewiness.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wet-tha chin, literally "sour pork", is a Burmese fermented food of minced pork and rice. The only source found is a dictionary entry, so its method, salt level and fermenting time are not documented here.
The name joins wet-tha (pork) and chin (sour). No source describes how it is made.
A fermented raw pork product; no source we read gives its pH, salt or keeping conditions, so this page is not a method to follow. Raw pork can carry Trichinella worms and pork tapeworm. CDC says curing, drying or smoking alone does not reliably kill the worms, and no source we read shows that souring does. WHO says eating raw or undercooked infected pork passes on the tapeworm. Cook it through before eating.
Every number is labelled with how it is known. How this atlas is made
