Ingredients
-
Pork (Belly part, sliced) - 450 grams
-
Shallot (sliced) - 390 grams
-
Garlic (sliced) - 5 cloves
-
Cincalok - 5 tablespoons
-
Lime leave (shredded) - 1 tablespoon
-
Re and green chilies (shredded) - 2
each
-
Tamarind juice - 2 tablespoons
-
Water - 3 tablespoons
-
Cooking oil - 5 tablespoons
-
Salt to taste
Method
-
Heat 5 tablespoons of cooking oil
in wok, stir in sliced shallot and fry until crispy then dish
out and set aside.
-
Add sliced garlic in and stir fry
until golden brown, dish out half then stir in cincalok
and lime leaves. Stir fry for 2 or 3 minute until aromatic.
-
Add sliced pork, stir fry lightly
to cook then add chilies, water and tamarind juice. Bring to
gentle boil and simmer for 3 minutes. Dish up and garnish dish
with crispy shallots and garlic.
* Cincalok is a prawn paste in liquid
which can be obtained in Asian provision stores.
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