Aww yeah boysies it’s recipe time.
First get yourself some nice herbs and spices, we’ve got 1/2 tsp salt, 1/2 tsp pepper, 1 tsp coriander, 1/2 tsp ground ginger, and 1/4 tsp ground cinnamon and this is gonna do us for 1.5kg of pork.
So, chop up your pork into nice chunks and mix those spices in!
These are some of the bits you’re gonna need coming up (also chicken stock but that’s hard to see)…
Fry a chopped onion for a bit so it’s soft, then add 20g grated fresh root ginger, about 4 chillis chopped up without seeds, and about 5 garlic cloves chopped up. Fry them for about a minute.
Make some sauce separately containing 500ml chicken stock, 2 tbsp light soy sauce, 2tbsp tamarind paste, and 4 tbsp of ketjap manis sauce. Pour this over the pork, bring it to boil, then turn it down and leave it alone for about 1.5 to 2 hours uncovered. Stir it fairly regularly.
The meat should be very tender and the sauce reduced, if it still looks quite liquid-y then just turn the heat up for a bit towards the end of the simmering.
I served it up with some fried rice with sweetcorn and peas. You could garnish it with some extra chillies or onion if you wanted but this was p good!