750g (1 1/2 lb) Pork fillet (all fat removed)
1/2 large onion
6-7 cloves garlic
1 2.5cm (1 inch ) piece fresh ginger
4 shallots (or 1-2 Spanish onions)
1 TBSPN white vinegar (or 1/8 cup tamarind water)
1/4 cup MCT Oil
1 tspn salt
1 fresh red chili (finely chopped
1/2 tspn powdered turmeric
1/2 tspn shrimp paste
Cut the pork into cubes and place in a dish. Peel the onion and grate it finely. Pour over the
accumulated onion liquid over the pork. Crush 1-2 cloves of the garlic and finely grate half the
ginger. Add this to the pork with the finely chopped shallots. Add the vinegar and mix in well. Set
aside for 2 hours stirring occasionally.
Heat half the oil in a saucepan and fry the pork for about 5 minutes until lightly coloured. Add the
salt and enough water to cover generously. Bring to the boil and simmer for about 1 1/2 hours
skimming the surface from time to time. Finely chop the remaining garlic and ginger. Heat the
remaining oil and fry the onion pulp, garlic, ginger and chili for about 4 minutes over medium heat.
Add the turmeric and shrimp paste and fry for 3-4 minutes, adding a little water to the pan if needed
to prevent sticking. Add this mixture to the pork and cook 8-10 minutes until the meat is completely
tender.
Serve with rice
1/2 large onion
6-7 cloves garlic
1 2.5cm (1 inch ) piece fresh ginger
4 shallots (or 1-2 Spanish onions)
1 TBSPN white vinegar (or 1/8 cup tamarind water)
1/4 cup MCT Oil
1 tspn salt
1 fresh red chili (finely chopped
1/2 tspn powdered turmeric
1/2 tspn shrimp paste
Cut the pork into cubes and place in a dish. Peel the onion and grate it finely. Pour over the
accumulated onion liquid over the pork. Crush 1-2 cloves of the garlic and finely grate half the
ginger. Add this to the pork with the finely chopped shallots. Add the vinegar and mix in well. Set
aside for 2 hours stirring occasionally.
Heat half the oil in a saucepan and fry the pork for about 5 minutes until lightly coloured. Add the
salt and enough water to cover generously. Bring to the boil and simmer for about 1 1/2 hours
skimming the surface from time to time. Finely chop the remaining garlic and ginger. Heat the
remaining oil and fry the onion pulp, garlic, ginger and chili for about 4 minutes over medium heat.
Add the turmeric and shrimp paste and fry for 3-4 minutes, adding a little water to the pan if needed
to prevent sticking. Add this mixture to the pork and cook 8-10 minutes until the meat is completely
tender.
Serve with rice
Little Leakers
Pork Curry
