Pork In Red Sauce Recipe
Ingredients
| 1 lb. boneless lean pork loin or shoulder, diced | ||
| Red chilies | 8 , parboiled | |
| Garlic | 4 Clove (5gm), chopped | |
| Onions | 2 , chopped | |
| Galanga slice | 5 | |
| Lemon grass | 1 Tablespoon, chopped | |
| Shrimp paste | 1/2 Teaspoon, crumbled | |
| Tamarind | 1 Teaspoon | |
| Salt | To Taste | |
| 4 tbsp. lard or vegetable oil | ||
| Thick coconut milk | 1 Cup (16 tbs) | |
Directions
In a mortar, pound the drained peppers together with the garlic, onions, laos, sereh, trassi and asem until a smooth paste is formed.
Season with salt to taste.
Heat the lard or oil in a saucepan and saute the pungent paste for five minutes over medium heat, stirring occasionally.
Add the meat and brown it on all sides.
Add the santen and simmer, stirring all the time, for 15 to 20 minutes or until the sauce thickens and the meat is tender.
Season with salt to taste.
Heat the lard or oil in a saucepan and saute the pungent paste for five minutes over medium heat, stirring occasionally.
Add the meat and brown it on all sides.
Add the santen and simmer, stirring all the time, for 15 to 20 minutes or until the sauce thickens and the meat is tender.
Chef
