Food writer Annabel Jackson shares how tamarind ties into the origins of Macanese cuisine

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs are lower in fat, while pork belly is often less expensive.

tamarind paste

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds tanginess with fewer calories, while lemon juice is widely available.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add cubed pork shoulder, browning on all sides for about 5-7 minutes.

Mix in tamarind paste, soy sauce, and brown sugar until combined.

Pour in water to cover the pork, then add star anise and bay leaves.

Bring to a boil, then reduce heat to low and simmer for 1.5-2 hours until tender.

Remove pork and set aside, discarding bay leaves and star anise.

Increase heat to medium-high and reduce sauce by half, about 10-15 minutes.

Return pork to the pot, stirring to coat in the sauce.

Add lime juice, chopped green onions, and sliced red chili before serving.

Serve hot with steamed rice.

Cooking Techniques

Spice Level: