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Ingredients
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Shoulder pork - 800 grams
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Thick Tamarind juice - 1 cup
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Brown sugar - 60 grams
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Vinegar - ½ cup
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Dark soy sauce - 2 tablespoons
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Pepper and salt to taste
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Sliced cucumber and chopped chili to
garnish
Method
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Mix all ingredients in a clay pot
and boil until meat become tender.
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Dish out shoulder pork and cut
into slices. Arrange on a plate and garnish with sliced cucumber
and green chili when serve.
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This dish is very good to serve as
a starter.
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