Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉
Ingredients- 450 gm pork belly, cut into bite size
- 5 cloves of garlic, finely chopped
- 3 shallots, finely chopped
- 30 gm tamarind pulp (Assam paste) + 250 ml water
- 3 green chillies
- 2 red chillies
- 2 tsp tau cheong (preserved bean paste)
- 2 tsp dark soya sauce
- 1 Tbsp brown sugar or to taste
- 1/2 tsp salt
- 1/2 tsp fish sauce
- 1 onion, sliced
Method
- Mix the tamarind pulp with a cup of warm water, squeezed out the juice and strain.
- Slit the chillies halfway lengthwise, or just cut into two, remove the seeds.
- Saute the chopped garlic and shallots, add in the tau cheong.
- Add in the pork, stir-fry, then add in half the tamarind juice.
- Add in the dark soya sauce, brown sugar, salt, fish sauce and the balance tamarind juice making sure to cover the pork. Add in the chillies. Let it simmer for a while. Cover the pan and leave to cook till meat is tender, about 45 minutes.
- Add in some water if gravy is too dry and meat is not tender yet.
- Mix in the sliced onion and cook for a while till gravy thickens.
- Fine tune to taste, dish up and serve.
How delicious! I love pork belly and could devour the whole bowl at one set!
ReplyDeleteThank you for sharing this simple but tasty recipe. I have tried it 2 days ago, my husband and I enjoyed it a lot.
ReplyDeleteSorry for late response. So glad that you tried the recipe and loved it. Thanks!
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