5 from 1 vote
Print Recipe

Pork in Tamarind Sauce (Babi Assam)

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: Asian, Chinese New Year, Straits Chinese
Servings :4
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Pin This Recipe

INGREDIENTS

A:

  • 4 candlenuts
  • 90 g shallots, peeled
  • 1 tbsp shrimp paste (belacan), toasted

B:

  • 1/2 tsp salt
  • 1 chicken seasoning cube
  • 2 tbsp sugar
  • 2 tbsp preserved or salted soy bean paste
  • 570 g pork belly, cut into thick strips
  • 30 g tamarind pulp, squeezed in 285 ml water, strained
  • 8 green chillies, slit halfway lengthwise, seeds removed
  • 6 red chillies, slit halfway lengthwise, seeds removed
  • 4 tbsp oil

INSTRUCTIONS

  • Using a mortar and pestle or blender, pound or blend (A) till fine. Add a little oil to grease the blades if necessary.
  • Heat up oil in a wok over medium heat.  When hot, add (A) and fry till fragrant and light brown. Add preserved or salted soy bean paste, ingredients (B), and stir over low heat for a short while.
  • Put in pork slices with 1/3 of tamarind juice.  When pork begins to change colour, add in the green and red chillies and the remaining tamarind juice. Bring to a boil, reduce heat and simmer till pork is tender, about 45 minutes to an hour. While cooking, add a little water if gravy gets too thick or reduces too quickly before pork gets tender. Serve hot.
Did you make this? Share it on Instagram!I'd love to see! Don't forget to mention @foodelicacy or tag #foodelicacy so we can drool with you!