Burma

Tamarind Pork

-3.5 Tbs. tamarind paste

-8.5 oz. boiling water

-2 large onions, roughly chopped

-4 garlic cloves, crushed

-1 tsp. crushed dried chilies

-8 Tbs. groundnut oil (peanut oil)

-1/4 tsp. ground turmeric

-1 tsp. shrimp paste

-1.5 lbs. pork, cut into 2.5 cm cubes

1) Add boiling water to tamarind paste, and use a fork to extract the juice. If needed, strain through seive to remove any pulp or stones.

2) Pound onion, garlic, & chilies in pestle/mortar or chop very finely.

3) Heat oil in sauce pan, add onion mixture. Cook on moderate heat 20-30 min. until onions have carmelized (reddish-brown). Add turmeric and shrimp paste. Break up the paste with wooden spoon, incorporating into onion mixture.

4) Add pork, cook until liquid from pork has evaporated. Stir often so as not to burn onion mixture. Add tamarind liquid, bring to boil. Reduce heat, simmer uncovered 20-30 min. until liquid is reduced and oil returns.

5) Reduce heat to low, add a lid, and simmer gently 30-45 min. until pork is tender, falling apart easily. Taste, season as need. Should taste salty, sour, and sweet.

Source: http://www.netcooks.com/recipes/Pork/Tamarind.Pork.html