Burmese Pork Belly with Tamarind Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g pork belly without rind
- 4 tablespoon fish sauce
- 1 teaspoon turmeric
- 2 cm ginger
- 8 clove (s) garlic
- 4 onion (s)
- 2 teaspoons paprika powder, noble sweet
- N / A Chilli pepper (s), fresh or chilli powder
- 3 tablespoon vegetable oil
- salt
- 2 tablespoon tamarind sauce
Print Recipe
Pin Recipe Instructions
- Cut the pork belly into bite-sized pieces. Finely puree the onions and garlic together with the fish sauce, turmeric, ginger, paprika powder and chillies or chilli powder with a hand blender. Marinate the meat with the seasoning paste for at least 1/4 hour.
- Sear the meat in hot vegetable oil for four to five minutes on all sides, then let it take on a strong color over a medium flame for another five minutes.
- Pour half a liter of water and bring to the boil. Cover and simmer on a low flame for an hour until the meat is very soft. If necessary, add more water and / or extend the cooking time.
- Finally mix in the tamarind sauce. If you like it a bit more sour, you can also add three or four spoons. Season to taste with salt or fish sauce. It is served with rice, of course.
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