Summary

Ingredients

• 300 g pork fillet (s)
• 1 onion (s)
• 50 g tamarind pulp
• 1 chilli pepper (s)
• 1 lime (s), including the juice and the zest
• 2 cloves garlic
• 2 tablespoon sugar, brown
• 4 tablespoon Worcestershire sauce
• 1 pinch (s) salt and pepper
• 1 can tomatoes, chunky
• 200 ml beef stock
• 0.5 ½ bunch spring onion (s)
• 5 leaves coriander green
• 1 tablespoon clarified butter for frying

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Instructions

1. You take the tamarind pulp and soak it in hot water for about 30 minutes until it is nice and soft. Then pour off the water and remove the hardest pieces. Now add the lime juice, sliced chilli pepper, pressed garlic, brown sugar, Worcester sauce, salt and pepper.
2. First, remove the fat from the pork tenderloin and cut it into 1 cm pieces, then finely dice the onion.
3. Heat the clarified butter in a saucepan and sear the meat. Add the onions and sauté. Fry the meat with the onions for about 2 minutes. Then add the sauce, chopped tomatoes, sliced spring onions and the beef stock to the pot.
4. Bring everything to the boil and simmer on a low level for 1 - 2 hours. The longer, the softer the meat will be. Stir in between and add beef stock or water if necessary.
5. Sprinkle with chopped coriander when serving. This goes well with naan bread with yogurt and mint dip.
6. 509 Kcal per serving