The Nonya style spicy pork Recipe is a simple pork dish from Singapore bears all the characteristic well-balanced flavor of Nonya cuisine. Hot, sweet, salty, and sour are all represented. It works particularly well when eaten as part of a larger meal.
Serves 4
Ingredients:
1 lb (450g) pork
4 dried red chiles
8 shallots, chopped
1 teaspoon shrimp paste (balacan)
2 tablespoons vegetable oil
3 tablespoons tamarind pulp
1 teaspoon sugar
1 tablespoon light soy sauce
handful of fresh cilantro leaves
salt and freshly ground
black pepper
Method:
1. Cut the pork into slices about 1⁄2in (1cm) thick, then cut those slices into pieces 5cm (2in) long and 1⁄2in (1cm) wide. Soak the dried chiles in 1 cup boiling water to soften. Remove the seeds and discard, and finely chop the flesh.
2. Using a mortar and pestle, pound the chile, shallot, and shrimp paste to a fine paste. Heat the vegetable oil in a wok over a medium heat. Fry the paste gently for 4–5 minutes until fragrant.
3. Add the pork slices, and cook until brown on all sides and coated in the spice paste. Add the tamarind pulp and sugar, and season with salt and black pepper. Finally, add the light soy sauce and enough cold water to almost cover the meat.
4. Simmer, uncovered, stirring the mixture frequently to the meat from sticking to the pan. When the sauce has reduced and thickened, add the cilantro leaves and serve hot.
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| Nonya style spicy pork Recipe |
