Wetha see byan

Wetha see byan

Dry pork curry

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 teaspoons tamarind pulp
1 large onion, chopped
3 garlic cloves, chopped
1 teaspoon fresh ginger, finely grated
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
60ml light sesame oil or corn oil
500g pork belly, trimmed and cut into 5 cm cubes
1 stem lemongrass, sliced, white part only
or 2 strips lemon zest
1 tablespoon fish sauce

Method

  1. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Measure 2 tablespoons of the liquid and set aside.
  2. Put the onion, garlic, ginger, turmeric and chilli powder into a food processor and process to a purée.
  3. Heat the sesame oil in a wok or large heavy-based frying pan and cook the onion mixture over low heat for 20 minutes, or until the oil returns and the mixture starts to stick to the pan. Add the pork and simmer gently in its own juices until tender. Add the lemongrass, tamarind liquid and fish sauce and stir well, then continue cooking until all of the water has evaporated and the oil separates from the sauce. Serve hot.

Note

  • The flavour of the curry can be varied by adding extra chilli powder for a hot curry, or stirring in a piece of hot Indian mango pickle. Slices of lemon, chopped fresh coriander leaves or chopped spring onions can be added at the end of cooking, if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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