Ingredients:
  • 50g tamarind pulp
  • 250ml hot water
  • 2 large onions, quartered
  • 4 garlic cloves, crushed
  • 3 whole dried chillies, soaked in hot water
  • 120ml peanut oil
  • ¼ teaspoon ground turmeric
  • 1 tablespoon shrimp paste
  • 700g pork, cut into 3cm chunks

Method:
  1. Prepare the tamarind: Add the hot water to the tamarind and soak for a few minutes. Use your fingers when its cool enough to disperse the pulp and separate the fibers and seeds. Filter it through a sieve and use the back of a spoon to force some of the suspension through the sieve.
  2. Make a paste of the onions garlic, chillies in a food processor or by pestle and mortar.
  3. Heat the oil in a pan and cook the onion paste for 15-20 minutes to caramelise the onion.
  4. Add the turmeric and shrimp paste and mix well with a wooden spoon
  5. Add the pork and cook over a moderate heat until dry. Keep stirring to avoid burning the onions.
  6. Pour in the tamarind liquid and bring to the boil. Reduce the heat, cover and simmer for 45-60 minutes. Checking the gravy level periodically and replenishing water if needed.
  7. Serve with rice. Diners can add their own seasoning as desired.
  8. This is a dish that improves as it stands refrigerated for a couple of days. Ideally prepare it two days in advance and refrigerate it ready to reheat for the first cut.