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

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Instructions

1. Soak the tamarind pulp in 200 ml of hot water for about 20 minutes. Then tear it up with a spoon or fork and pass it through a sieve a few times. The liquid will then be about as thick as tomato juice. This liquid will be used later.
2. Cut the meat into cubes.
3. Roughly chop the onions, garlic and ginger and then use the hand blender to puree to a paste.
4. Heat the oil in a saucepan and fry the paste in it over medium heat, stirring, until it turns brown. It takes about 15 minutes.
5. Add the pork, turmeric, chilli and shrimp paste (if desired, otherwise salt) and stir everything well until the meat is evenly covered with the paste.
6. Add the tamarind water and cover and simmer everything over medium heat until the meat is tender. This takes about 60 to 90 minutes. Stir again and again and make sure that nothing burns. The meat should only have a little sauce. Possibly remove the lid and let the dish simmer a little.
7. At the end, season with salt and sugar and sprinkle with coriander greens or spring onions and top with fried onions to taste.