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ingredients
serves 4
1.3 - 1.75 kg (3 1/2 - 4 lb) meaty pig's trotters or pork rib
15 ml (1 tbsp) tamarind pulp
150 ml (1/4 pt) water
15 red chillies, seeded (use red for good colour)
6 cloves garlic, crushed
2 -4 medium-sized onions, peeled
120 ml (8 tbsp) olive oil
1 cm (1/2 in) fresh ginger, finely shredded
10 g (2 1/4 tsp) dark brown sugar
just under 600 ml (1 pt) water
salt
fresh coriander leaves or shredded spring onion to garnish
15 ml (1 tbsp) tamarind pulp
150 ml (1/4 pt) water
15 red chillies, seeded (use red for good colour)
6 cloves garlic, crushed
2 -4 medium-sized onions, peeled
120 ml (8 tbsp) olive oil
1 cm (1/2 in) fresh ginger, finely shredded
10 g (2 1/4 tsp) dark brown sugar
just under 600 ml (1 pt) water
salt
fresh coriander leaves or shredded spring onion to garnish
method
1. Ask the butcher to cut the trotters into chunky pieces through the bone or the pork rib .
2. Soak the tamarind pulp in the boiling water for 10 minutes, then squeeze out.
chilli pound with the garlic ginger and onion then fry in the oil
3. then turn the trotters or the rib in this mixture to coat them on all sides.
4. Add the soy sauces, tamarind juice, dark brown sugar or plum sugar or gula malaca
5. Add salt if necessary.
6. Cover and cook gently for at least 2 hours or until the pork is tender.
7. Cover and bake in an ovenproof casserole in a moderately hot oven 160C (325F) Gas 3 for an hour or until the pork is cooked through and the sauce is bubbling.
9. Serve scattered with fresh coriander leaves or spring onions and the reserved chilli, cut into rings and rice
2. Soak the tamarind pulp in the boiling water for 10 minutes, then squeeze out.
chilli pound with the garlic ginger and onion then fry in the oil
3. then turn the trotters or the rib in this mixture to coat them on all sides.
4. Add the soy sauces, tamarind juice, dark brown sugar or plum sugar or gula malaca
5. Add salt if necessary.
6. Cover and cook gently for at least 2 hours or until the pork is tender.
7. Cover and bake in an ovenproof casserole in a moderately hot oven 160C (325F) Gas 3 for an hour or until the pork is cooked through and the sauce is bubbling.
9. Serve scattered with fresh coriander leaves or spring onions and the reserved chilli, cut into rings and rice
