In Burmese, we call them “Whet Thar 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.
• 1¼ lbs. lean ground pork
• 20 garlic cloves, crushed with meat hammer (or diced)
• 1 medium, sliced, red onion
• 1 egg
• ½ cup flour
• 1 tsp salt
• ¼ tsp ground pepper
• 1½ tsp five spice powder
• 2 Tbsp sesame seed oil
• ¼ tsp MSG

1. Combine the ingredients into a mixing bowl and mix the contents well.
2. Deep-fry in about 5 cups of 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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