Braised Tamarind Pork

The weather is getting better lately, that means more walkie’s for our two doggies, which also means less time for blogging (D'oh). The worst thing will be .. there are lots of events I would like to join coming up!!! Oh.. No.. Too many things to do in a limited time!!

I cooked tamarind braised pork last night, it turned out good. Sweet yet savoury, goes well with white rice. I have omitted the green chilies that the recipe called for, and it worked well too. Mine looks a lot thicker than Cookbake legacy because I had cut down the amount of water used, and also because picky hubby doesn’t like watery food.

Ingredients :

600 g pork belly, cubed.

40 g Assam(tamarind) pulp, mixed with 300 ml water and sieved to get juice out.

4 nos green chillies, seeds removed.

50 g sugar (or to your taste)

Marinade pork belly with .....

1 tsp dark soya sauce

1 tsp salt

1 tsp pepper

Ground ingredients together ...

6 shallots

2 cloves garlic

2 tbsp coriander powder

2 tbsp preserved soya bean paste

Method :

Heat up 3 tbsp of oil and saute the ground ingredients till fragrant.
Add in the pork cubes and fry till pieces are coated with the ingredients.
Add in the tamarind juice, chillies and sugar and bring all to a boil.
Reduce heat and cover the pot.
Simmer until the pork belly is tender ( one hour).