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.
