- 2 pounds of pork butt (shoulder) sliced in 1' cubes
- 1 large onion cut in 1/4' chunks
- 1 red bell pepper cut in 1/4' chunks
- 5 Serrano chillies (might want to go to 3 for the sensitive palates)
- 2 pieces of ginger 1' each
- 6 cloves of garlic
- half a stick of lemongrass, shredded
- 1 tablespoon of tamarind paste
- 2 tablespoons of molasses
- 1 teaspoon of turmeric
- 4 tablespoons of fish sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of oil
- 3 cups of water
In a large pot, stir fry the onion, the ginger, bell pepper, lemongrass and the chillies (left whole), reserve. Stir fry the meat, add the garlic, once they start to brown add back the reserved veggies. Add the turmeric and fry it. Dissolve the tamarind paste in a cup of warm water and add it to the pot. Add the fish sauce, the vinegar and the molasses and enough water to cover the meat. Reduce the fire and simmer for 3 hours covered. Stir once in a while and add water if it thickens too much. It's better if it's not too liquid so towards the end remove the lid and reduce it a bit.
Serve with rice noodles or sticky rice or jasmine rice, enjoy.
This was kind of inspired by Pok-Pok's Kaeng Hung Leh and Wata Majeedi.
