Tamarind pork

Ingredients:

• Tamarind pulp, 50 gr
• Hot water, 250 ml
• Large onions (quartered), 2
• Garlic clove (crushed), 4
• Whole dried chillies (soaked in hot water), 3
• Peanut oil, 120 ml
• Ground turmeric, 1/4 tsp
• Shrimp paste, 1 tbsp
• Pork (cut in chunks), 700 gr

Preparation:

Prepare the tamarind first. Add the hot water to the tamarind and soak for a few minutes.

Using a mortar pound the onions, garlic and the dried chillies until getting a rough paste.

Heat up the oil in a sauce pan and cook the onion paste for 15 to 20 minutes. When it has caramelised add the turmeric and the shrimp paste.

Add the pork and cook over a moderate heat until the liquid is completely evaporated.

Keep stirring for avoiding burning the onions. Pour in the tamarind liqiud and bring it to a boil. Reduce the heat, cover and simmer for 45 to 60 minutes.

Season with a little of salt if you wish.