Pork in Tamarind Sauce (Babi Assam)
Ingredients
A:
- 4 candlenuts
- 90 g shallots peeled
- 1 tbsp shrimp paste belacan, toasted
B:
- ½ 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.
Nutrition Information:
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