Porku Tambreyno

Serves 6–8

Most sambals are prepared using a base of chillies, onions and the all-essential dried prawn (shrimp) paste (belacan), but porku tambreyno is a special sambal dish that is prepared without the use of the pungent dried paste. You will be surprised at the taste of this dish, as the slices of pork absorb the flavour of the sambal very well.

Pork knuckle 1 kg (2 lb 3 oz), thinly sliced
Ground white pepper ½ Tbsp
Light soy sauce 1 Tbsp
Cooking oil 6 Tbsp
Onions 2, peeled and sliced into rings

Tamarind pulp 1 Tbsp, mixed with
2 Tbsp water and strained

Limes 3, juice extracted

Ground Paste

Dried chillies 100 g (3½ oz), cut into
short lengths, soaked for 10 minutes,
seeds removed

Candlenuts 4
Coarse salt 1 Tbsp

1.   Season pork with pepper and soy sauce and leave to marinate for 20 minutes.

2.   Pound or grind together ingredients for ground paste coarsely.

3.   Heat oil in a pot and fry ground paste until fragrant.

4.   Add marinated pork and onion rings, then lower heat and cover pot with a lid.
Leave to cook for 5 minutes.

5.   Remove lid and mix ingredients in pot thoroughly. Stir in tamarind liquid and
lime juice. Remove from heat.

6.   Dish out and garnish as desired. Serve hot.

NOTE

•  Always slice pork against the grain so that it will remain tender even after cooking.

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EURASIAN HERITAGE

Cooking