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4
1
4
2 tablespoons
700 g
2 tablespoons
2 tablespoons
1 tablespoon
1 tablespoon |
dried red chilies, cored and seeded
large onion, chopped
candlenuts or cashew nuts
vegetable oil
pork shoulder, cut into large bite sized
pieces
tamarind paste
dark soy sauce
yellow bean sauce
light brown sugar
sliced fresh chilies, to garnish
(optional) |
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Method :
Put chilies in a blender. Add 4 tablespoons hot water and
leave until slightly softened. Add onion and nuts; mix to smooth
paste. In a sauté pan, preferably non
stick, heat oil over medium high heat. Add meat in batches and dry until
an even light brown. Using a slotted spoon transfer to
absorbent kitchen paper to drain. Add chili paste to pan and fry for
about 5 minutes. Stir in pork, tamarind paste, soy
sauce, yellow bean sauce, sugar and 350 ml water. Bring to a simmer, cover pan then
cook gently for 30-40 minutes, stirring occasionally, until pork is
very tender. Serve garnished with sliced fresh
chilies, if wished.
Serves 4
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