Recreating Macau's Tamarind Pork Stew (or is it a curry?)

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more affordable.

tamarind paste

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a tangy flavor, while lemon juice is widely available.

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

Add diced pork belly and brown on all sides, about 5-7 minutes.

Remove pork and set aside; drain excess fat from the pot.

Add chopped onion, garlic, and ginger to the pot; sauté until fragrant, about 3-4 minutes.

Stir in tamarind paste, soy sauce, sugar, and chili peppers; mix well.

Return pork to the pot and add water to cover the meat.

Add bay leaves and black pepper; bring to a boil.

Reduce heat to low and simmer, covered, for 1-1.5 hours until pork is tender.

Check seasoning and adjust with more soy sauce or sugar if needed.

Remove bay leaves and stir in chopped spring onions and sesame oil before serving.

Serve hot over cooked rice.

Cooking Techniques

Spice Level:

Allergens