Pork Braised In Tamarind Sauce ( Babi Assam )


Combine the following in a food proceessor/blender or if you have the strength pound using your mortal and pestle.. not me oh boy! my old blender suits fine.

8 pcs candle nuts 

8 pcs shallots or sibuyas tagalog

2 tbsp shrimp paste


1 tsp salt ( optional )

1 chicken cube

4 tbsp brown sugar

6 tbsp peanut oil

4 tbsp preserved salted soya bean paste

1 1/2 kg pork belly cut in thick slices

1/2 cup tamarind sauce diluted in 2 cups water

16 pcs green finger chili, seeds removed then cut into rings

12 pcs red finger chili, seeds removed then cut into rings

Note: Remember to take out the seeds from the chili, slice diagonally then scrape the seeds using a spoon or teaspoon. Please wear your gloves too..


In a saucepan, heat 3 tbsp oil and fry the mixture of candlenuts, shallots and shrimp paste until fragrant and light brown.

Add salted preserved soya bean paste, chicken cube and sugar. Stir over low heat for a while.

Add the pork slices and 1/3 cup of tamarind juice. Cook until the raw look of pork is gone.

Now add the chili, both red and green and the remaining tamarind juice.

Bring to a boil, reduce heat to simmering mode until pork is very tender ( about 1 hour )

Serve and enjoy.