Burmese Tamarind Pig

Summary

Ingredients

• 2 tablespoon tamarind paste, pressed pulp
• 1 tablespoon fish sauce
• 5 cm ginger root
• 5 cloves garlic
• 1 medium onion (s)
• 1 teaspoon chilli pepper (s), dried, crushed, if you like, more
• 1 tablespoon turmeric, ground
• 1 teaspoon shrimp paste (Gapi)
• 500 g pork shoulder, boneless
• 2 tablespoon vegetable oil
• some sugar
• Coriander greens, or chopped spring onions, as a garnish
• Onion (s), fried, as a garnish

Print Recipe Pin Recipe

Instructions

1. Soak tamarind pulp in 200 ml hot water for 20 min. Break apart with a spoon or fork and push through a sieve several times until the liquid is thick like tomato juice. Set aside.
2. Cut pork shoulder into cubes.
3. Roughly chop the onion, garlic, and ginger. Use a hand blender to puree into a paste.
4. Heat vegetable oil in a saucepan over medium heat. Add the paste and fry, stirring constantly, for 15 min until it turns brown.
5. Add pork, turmeric, chilli pepper, and shrimp paste. Stir well until the meat is evenly coated with the paste.
6. Pour in the tamarind liquid and cover. Simmer over medium heat for 60-90 min, stirring every 5-10 min to prevent burning. The pork should reach 63 °C / 145 °F (internal temperature). Uncover if needed to reduce the sauce to a light coating.
7. Season with salt and sugar to taste. Garnish with coriander greens or chopped spring onions and top with fried onions.