Ingredients: - 50g tamarind pulp
- 250ml hot water
- 2 large onions, quartered
- 4 garlic cloves, crushed
- 3 whole dried chillies, soaked in hot water
- 120ml peanut oil
- ¼ teaspoon ground turmeric
- 1 tablespoon shrimp paste
- 700g pork, cut into 3cm chunks
Method: - Prepare the tamarind: Add the hot water to the tamarind and soak for a few minutes. Use your fingers when its cool enough to disperse the pulp and separate the fibers and seeds. Filter it through a sieve and use the back of a spoon to force some of the suspension through the sieve.
- Make a paste of the onions garlic, chillies in a food processor or by pestle and mortar.
- Heat the oil in a pan and cook the onion paste for 15-20 minutes to caramelise the onion.
- Add the turmeric and shrimp paste and mix well with a wooden spoon
- Add the pork and cook over a moderate heat until dry. Keep stirring to avoid burning the onions.
- Pour in the tamarind liquid and bring to the boil. Reduce the heat, cover and simmer for 45-60 minutes. Checking the gravy level periodically and replenishing water if needed.
- Serve with rice. Diners can add their own seasoning as desired.
- This is a dish that improves as it stands refrigerated for a couple of days. Ideally prepare it two days in advance and refrigerate it ready to reheat for the first cut.
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