PORK - Pig Stomach with Pineapple and Chillies

By Aemelia

Ingredients

• 1 pig stomach (boiled weight, about 500gm), sliced
• 500 gm sweet firm pineapple flesh, cut into smallish pieces
• 7 + 3 dried chillies, seeds removed and soaked in tap water for 10 mins.
• 1 cm ginger
• 5 shallots
• 1/2 bulb garlic
• 2 cm belachan (shrimp paste)
• 3 Tbsp ketchup
• 2 Tbsp chilli sauce
• 25 gm tamarind pulp + rubbed with 1/4 cup water
• 2 tsp sugar
• 1/2 tsp salt
• 3 Tbsp oil
• Coriander for garnish

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

1. Pound/Mill shallots and garlic.
2. Pound/mill 7 dried chillies with ginger. Tear the other 3 pieces of dried chilli.
3. Heat wok on medium heat. Put in oil and sauté garlic and shallots until fragrant.
4. Put in chilli paste and belachan and sauté until very fragrant.
5. Put in ketchup, chilli sauce and stomach slices and stir fry for a while (30 secs)
6. Put in strained tamarind water and bring to a boil.
7. Put in pineapple pieces, and torn dried chilli. Season with salt and sugar. Taste and adjust accordingly.
8. Cook until the pineapple starts to release moisture. If you want more gravy, add some water (don’t forget to use additional salt)
9. Dish up and serve. Garnish with some coriander.