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Tamarind Pork
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50g tamarind paste
250ml hot water
2 large onions, roughly chopped
4 garlic cloves, crushed
3 whole dried chillies, soaked in hot water
120ml groundnut oil
¼ teaspoon ground turmeric
1 tablespoon shrimp paste
700g pork, cut into 3cm chunks
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Prepare the tamarind by adding the hot water to the paste and soak for a few minutes before using a fork to extract the juice, if necessary strain through a sieve to remove any pulp or stones.
Pound the onion, garlic and dried chilli in a pestle and mortar or chop everything very finely. Heat the oil in a saucepan and add the onion mixture. Cook on moderate heat for 15-20 minutes until the onions have caramelised and turned reddish brown. Add the turmeric and shrimp paste, use a wooden spoon to break up the shrimp paste and incorporate into the onion mixture.
Add the pork pieces and cook over moderate heat until any liquid that has come out of the pork has evaporated. Keep stirring to avoid burning the onion mixture. Add the tamarind liquid and bring to a boil. Reduce the heat and simmer with the lid off for 20 minutes or until the liquid has reduced and the oil has returned.
Reduce the heat to low and pop the lid on and simmer very gently for a further 30-45 minutes until the pork is really tender and falls part easily. Check for seasoning, it should be salty, sour and sweet.
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Preparation Time: 90 |
Serves: 4 |
| Recipe Origin: Myanmar |
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Submitted by: |
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hsaba.com
United Kingdom |
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| This recipe has been viewed 3878 times. |
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