Tamarind Pork
Share
A recipe that uses two of our products, Black Bean Chilli Paste and Tamarind Jam, to create this really tasty dish that can easily become a family favourite.
Tamarind Pork
Rated 5.0 stars by 1 users
Category
Main
Servings
2-4
Cook Time
80 minutes
Ingredients
- 6-8 cashew nuts
- 3 banana shallots chopped
- 1 tbsp shrimp paste (available in Oriental stores)
- 5 tbsp vegetable oil
- 1.5 tbsp RoniB’s Kitchen Black Bean Chilli Paste
- 600g belly pork cut in cubes
- 1 tsp salt
- 5 tbsp RoniB’s Kitchen Tamarind Jam mix in 1 cup water
- 5 red chillies slices (optional)
Spice paste
Directions
In a food processor, make a paste with the spice paste ingredients. Set aside.
- Heat a non-stick pan on a hob until hot then add the oil. Reduce the heat to low. Add the spice paste and lightly fry until fragrant. Stir constantly to prevent burning.
- Add a little water and increase the heat to medium then add the pork belly cubes.
- Add the black bean chilli paste and salt. Mix.
- Add the tamarind water and bring it to a boil.
Once boiling, cover and reduce heat to medium.
- Cook until pork is tender and liquid is reduced by half.
- Check seasonings and adjust according to taste
If using additional chillies, add this and cook for a further 5 minutes.