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Tamarind Pork

hsaba's picture
This is my favourite pork dish, robust in flavour and the meat melts in the mouth. My mother usually cooks a large pot of this in the hope that it could be eaten over a few days, as the repeated reheating improves the flavour. In our house, it rarely lasts more than two servings!
  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
  Turmeric 1⁄4 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Preparation Time: 
25 Minutes
Cook Time: 
90 Minutes
Ready In: 
115 Minutes
tamarind pork

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Average: 4 (11 votes)


shantihhh's picture
Is this a Japanese dish? Filippino? or? Very nice flavour combinations.
hsaba's picture
It's Burmese. I would love to know if there is something similar in another country.
swaroop tagore's picture
this pork dish resembles what we prepare in south india,we do add tamarind and a lot of pepper,the dish resembles the same,i havent tasted tamarind pork ,thanx ill try this,my mom hasnt made this for us when she was with us.
shantihhh's picture
I guessed Japanese as your name, hsaba sounded Japanese. to me but I was not familiar of such a Japanese curry as typical Japanese curry is S & B. Tamarind is also very popular in the Philippines and of course all over India and SE Asia as a souring agent. Yes this is similiar to a Thai dish. Depending on the region or closeness to the broders Burmese Cuisine is influenced by Thai, Indian, and Chinese. In Rangoon one encounters even a Thai/Indian taste going on, and yet in Mandalay in the North many dishes have a definte Chinese taste. Also the Hilltribes have their one unique taste along the Thai/Burmese border. The one thing that is TOTALLY Bumese is The Fermented Green Tea Salad (Lephet Thoke) which is simply amazing in taste and contracts of textures. If only the fermented green tea leaves were availale here in the SF Bay Area. Of course the wonderful balada (aka paratha) bread is amazing and wonderful with curries which are milder than either Indian or Thai. coconut chicken noodle soup (ono kaukswe) is much the same as the North-Western Thai Kay Soy. Love this rich dish of yellow curry, chicken with noodles both soft and crisp. The condiments are often pickled vegetables..
myint kyi's picture
i will try it. thanks ! Your food looks as beautiful as you.
kthiha's picture
love and willing to learn how to cook burmese food just for my husband (^-^)