A recipe for sweet and sour braised pork from Nik Sharma. Serve with plain boiled rice.
Ingredients
- 1 kg boneless pork shoulder/butt
- 3 tbsp Neutral oil
- 500 ml stock or water of your choice
- 5 cm piece fresh ginger peeled and cut into thin strips
- 10-12 curry leaves
- 4 spring onions trimmed and cut into thin slices
- 2 tbsp roasted peanuts or pumpkin seeds
- For the marinade:
- 4 tbsp tamarind paste
- 50 g dark brown sugar
- 5 cm piece fresh ginger peeled and grated
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- 2 tsp ground cumin
- 1 tsp garam masala
- 1½ tsp fine sea salt
- 1 tsp dried red chilli powder preferably hot
- 1 tsp ground black pepper
- 1 tsp dried red chilli powder preferably hot
- 1 tsp ground black pepper
Servings:
Instructions
- Trim and discard most of the fat from the pork, then cut the meat into 2.5cm cubes. Mix all the marinade ingredients to form a paste, then apply this to the pork in a large bowl, using your fingers to coat the meat well all over.
- Cover the bowl and refrigerate for two hours.
- Once the pork has marinated, heat a tablespoon of the oil in a large saucepan over a medium heat. Add the pork to the hot oil, in batches if need be, and saute for about four minutes, until it is just starting to brown.
- Stir in the stock, bring the liquid to a boil, then reduce the heat to a simmer, cover and cook for about 45 minutes, until tender. Taste and add salt if necessary. Remove from the heat and transfer to a serving dish.
- Heat the remaining oil in a medium saucepan over a medium-high heat. Once the oil is hot, add the ginger and curry leaves, cover and swirl the pan until the leaves turn crisp and translucent – about a minute.
- Pour the hot oil, along with the ginger and curry leaves, over the pork.
- Garnish with the spring onions and peanuts, and serve warm with plain rice.
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