1-3/4
------
6
2
4
1/2
2
------
4
1/2
2
2
1
2-1/2
3/4
2
1/2
1/2
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#
---
oz
cl
oz
in
T
---
cl
in
T
T
c
t
T
t
t
|
Pork, lean
-- Marinade
Onion
Garlic
Shallots
Ginger Root
Tamarind (1)
--------
Garlic
Ginger Root
Thai Chili (2)
Oil
Sesame Oil (3)
Water
Salt
Oil
Turmeric
Shrimp Paste (4)
|
Prep - (2-1/4 hrs - 40 min work)
- Cut PORK about 3/4 inch thick and and into whatever size you
would like.
- Grate ONION and squeeze out juice - reserving the
pulp. Add juice to the Pork.
- Crush 2 cl GARLIC and chop fine. Chop SHALLOTS
fine. Grate GINGER. Mix.all and add to Pork.
- Prepare TAMARIND as required (See
Note-1) and add to Pork. Massage the marinade into
the Pork well and set aside for 2 hours, turning now and then.
- Crush 4 cl GARLIC and chop fine. Slice GINGER very thin
and chop fine. Chop Chilis. Mix all with reserved
Onion Pulp.
RUN - (1-3/4 hours - 15 min work)
- In a wok or spacious sauté pan heat Oil and fry
Pork over highest heat, stirring until all exuded liquid has
evaporated, the pork is frying and you see a little browning in the pan.
- Add Water and Salt. Bring to a boil, cover and simmer
for about 1 hour or until tender.
- When Pork is nearly done, in a skillet or sauté pan, heat
Oil and fry Onion pulp mix until Onion is translucent.
Stir in Shrimp Paste and Turmeric and fry stirring
another 3 minutes over low heat, then stir into Pork. Cook
another 10 minutes or so, adjusting liquid as needed.
- Serve hot with plenty of steamed Jasmine rice.
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