Give ’em the pork


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.

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So, chop up your pork into nice chunks and mix those spices in!

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These are some of the bits you’re gonna need coming up (also chicken stock but that’s hard to see)…

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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.

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Add your pork to the frying pan and cook for a few mins on a medium heat so it’s cooked.DSC_0015

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.

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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.

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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!

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