Burmese Pork Meatballs ("Waatsarr Lone Kyaw")

In Burmese, we call them “Whet Thar Lone Kyaw” [alternative spelling "Waatsarr Lone Kyaw"] which literally translates to “Fried Pork Balls.” When I make them, I prefer to fry them flattened and should be renamed to “Burmese Pork Flats.” It’s simple to make and tastes great. It’s one of my favorite Burmese foods that trigger memories of “home” or growing up eating my Mum’s home cooking.


1.25 lbs. lean ground pork

20 garlic cloves

1 medium red onion

1 egg 1/2 cup flour

1 tsp. salt

0.25 tsp. ground pepper

1.5 tsp. five spice powder

2 tbsp. Sesame seed oil

1/4 tsp. MSG

~5 cups canola oil


1. Combine the ingredients into a mixing bowl.

2. Mix the contents well.

3. Deep-fry in about 5 cups canola oil and use the first image in the recipe as a reference guide to check readiness. You can round or flatten the pork.

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Categories: Tan Can Cook

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