Name: Sweet and sour tamarind pork
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 4 pork forequarter chops (1kg); 1 tablespoon chinese cooking wine; 1 cup (250ml) chicken stock; 1/3 cup (80ml) tamarind concentrate; 1/4 cup (60ml) soy sauce; 1/4 cup (65g) grated palm sugar; 1 red onion (170g), sliced thickly; 1 red capsicum (200g), sliced thickly; 1 green capsicum (200g), sliced thickly; 3 green onions, sliced thickly; Aromatic power; 4 centimetre piece fresh galangal (20g), chopped finely; 20 centimetre stick fresh lemon grass (40g), chopped finely; 2 clove garlic, quartered; 2 shallots (50g), chopped coarsely; 1 tablespoon sambal oelek

Sweet and sour tamarind pork

Rich and delicious sweet and sour tamarind pork from Australian Women's Weekly.

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Serves 4

Cook

1H 15M

Ingredients

2 tablespoon peanut oil

4 pork forequarter chops (1kg)

1 tablespoon chinese cooking wine

1 cup (250ml) chicken stock

1/3 cup (80ml) tamarind concentrate

1/4 cup (60ml) soy sauce

1/4 cup (65g) grated palm sugar

1 red onion (170g), sliced thickly

1 red capsicum (200g), sliced thickly

1 green capsicum (200g), sliced thickly

3 green onions, sliced thickly

Aromatic power

4 centimetre piece fresh galangal (20g), chopped finely

20 centimetre stick fresh lemon grass (40g), chopped finely

2 clove garlic, quartered

2 shallots (50g), chopped coarsely

1 tablespoon sambal oelek

Method

1.Preheat oven to 150°C (130°C fan-forced).

2.Blend or process ingredients for aromatic paste until mixture becomes a thick coarse purée.

3.Heat half of the oil in large deep flameproof baking dish; cook pork, in batches, until browned both sides.

4.Heat remaining oil in same dish; cook aromatic paste, stirring, until fragrant. Return pork to dish with wine, stock, tamarind, soy, sugar, red onion and capsicums; bring to the boil. Cover; cook in oven 25 minutes, turning pork once halfway through cooking time.

5.Add green onion; cook, covered, in oven about 10 minutes or until green onion is tender. Serve with steamed rice, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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