Tamarind-Braised Pork

By á-174942

Ingredients

• 1/4 cup vegetable oil
• 1 tablespoon dried shrimp
• 1 tablespoon unsalted butter
• 1/4 cup sliced onion
• 2 tablespoons sliced shallots
• 2 tablespoons sliced garlic
• 1 pound boneless pork shoulder or butt cut 1 1/2" pieces
• 2 cups chicken stock (or canned chicken broth)
• 1/2 cup light brown sugar - (packed)
• 2 tablespoons tamarind paste
• 2 teaspoons soy sauce
• 1 teaspoon fish sauce (optional)
• 1 teaspoon shrimp paste
• 3 fresh red or green jalapeño chilies sliced thinly
• Lemon slices for garnish

Details

Servings 4

Preparation

Step 1

Heat the vegetable oil in a wok over medium heat to 325 degrees. Add the dried shrimp and fry until golden brown, about 1 minute. Scoop the shrimp out with a slotted spoon and drain on paper towels. Let the shrimp stand until cool enough to handle, then chop finely.

Heat the butter in a large frying pan over medium-high heat until foaming. Add the onion, shallots and garlic and cook, stirring, until softened.

Add the pork and cook, turning as necessary, until browned, about 5 minutes. Add the stock, brown sugar, tamarind paste, soy sauce, fish sauce and shrimp paste. Bring to a boil, adjust the heat to simmering and cover. Simmer until tender, 35 to 40 minutes.

Transfer the contents of the wok to a serving bowl. Garnish with the fried shrimp, chilies, and lemon slices.

This recipe yields 4 servings.