Pork In Red Sauce
|Lean boneless pork loin/Lean boneless pork shoulder||1 Pound, diced|
|Fresh red chilies||8 , halved lengthwise and seeded, parboiled for 8 minutes and drained (Hot Variety)|
|Garlic||4 Clove (20 gm), chopped|
|Onions||2 , chopped|
|Laos||5 (Galanga Root)|
|Chopped lemon grass||1 Tablespoon|
|Trassi||1⁄2 Teaspoon, crumbled (Indonesian Dry Shrimp Paste)|
|Tamarind pulp/Jelly||1 Teaspoon (Asem)|
|Lard/Vegetable oil||4 Tablespoon|
|Thick santen||1 Cup (16 tbs) (Coconut Milk)|
In a mortar, pound the drained peppers together with the garlic, onions, laos, sereh, trassi and asem until a smooth paste is formed.
Season with salt to taste.
Heat the lard or oil in a saucepan and saute the pungent paste for five minutes over medium heat, stirring occasionally.
Add the meat and brown it on all sides.
Add the santen and simmer, stirring all the time, for 15 to 20 minutes or until the sauce thickens and the meat is tender.