|Tamarind paste||50 Gram|
|Boiling water||250 Milliliter|
|Onions||2 Large, roughly chopped|
|Garlic||4 Clove (20 gm), crushed|
|Crushed dried chillies||1 Teaspoon|
|Groundnut oil||8 Tablespoon|
|Shrimp paste||1 Teaspoon|
|Pork||700 Gram, cut into 2.5 cm cubes|
Prepare the tamarind by adding the hot water to the paste and use a fork to extract the juice, if necessary strain through a sieve to remove any pulp or stones.
Pound the onion, garlic and dried chilli in a pester & mortar or chop everything very finely. Heat the oil in a saucepan and add the onion mixture. Cook on moderate heat for 20-30 mins until the onions have caramelised and turned reddish brown. Add the turmeric and shrimp paste, use a wooden spoon to break up the shrimp paste and incorporate into the onion mixture.
Add the pork pieces and cook over moderate heat until any liquid that has come out of the pork has evaporated. Keep stirring to avoid burning the onion mixture. Add the tamarind liquid and bring to a boil. Reduce the heat and simmer with the lid off for 20-30 mins or until the liquid has reduced and the oil has returned.
Reduce the heat to low and pop the lid on and simmer very gently for further 30-45 mins until the pork is really tender and falls part easily. Check for seasoning, it should be salty, sour and sweet.