Yummy Asam Belly Pork/Tamarind Belly Pork

You need: Belly pork – cooking oil – preserved soya bean paste or ‘toa cheo’ – tamarind juice (you can buy them in tins) – water – salt – sugar

Blend the following:

Candlenuts or ‘buah keras’ – presoaked dried chillis – red chillis – onions -belachan. Cook over hot wok – add crushed lemon grass. Keep frying until fragrant.

Fry the bite sized belly pork into the mixture – fry until thye meat pieces are coated with the mixture.

Add tamarind juice, water, salt and sugar -bring to a boil and then reduce heat to simmer until the meat is tender.

Serve with hot jasmine/basmati rice.

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