Peru x China

Chifa tamarind pork

Name: Chifa tamarind pork
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 600 g boneless shoulder in 2 cm cubes pork; 2 tbsp soy sauce; 1 egg; 1/3 cup plus 1 tsp for the sauce cornflour (cornstarch); 1 cup for shallow frying cooking oil (vegetable oil); a lemon sized ball tamarind; 200 ml water; 3 tbsp brown sugar; 1 tbsp vinegar; 3 cloves minced garlic; 2 cm piece minced ginger; 1 in squares onion; 1 in squares capsicum (green capsicum, green bell pepper); 1 cup in chunks pineapple; 2 stalks sliced spring onion (green onion, scallion); 1 tsp sesame seeds; 4 cups to serve cooked rice

Sweet, sour, crisp, sticky. The pork has range.

50 minTime

33 gProtein each

mildSpice

Tamarind in a wok2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

868kcalsame

33 gproteinsame

3 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Pork600 g boneless shoulder, in 2 cm cubes

Soy sauce2 tbsp

Egg1

Cornflour (cornstarch)⅓ cup, plus 1 tsp for the sauce

Cooking oil (vegetable oil)1 cup, for shallow frying

Tamarinda lemon sized ball

Water200 ml

Brown sugar3 tbsp

Vinegar1 tbsp

Garlic3 cloves, minced

Ginger2 cm piece, minced

Onion1, in squares

Capsicum (green capsicum, green bell pepper)1, in squares

Pineapple1 cup, in chunks

Spring onion (green onion, scallion)2 stalks, sliced

Sesame seeds1 tsp

Cooked rice4 cups, to serve

Method

6 steps

1Soak the tamarind in 150 ml of the hot water for 10 minutes. Squeeze and strain.
2Toss the pork with 1 tbsp soy, the egg and all but 1 tsp of the cornflour. Rest 10 minutes.
3Heat the oil in a wide pan on medium high heat. Fry the pork in 2 batches for 6 to 7 minutes, turning.
4Pour off all but 1 tbsp oil. On high heat fry the garlic, ginger, onion and capsicum for 2 minutes.
5Add the tamarind water, sugar, vinegar, remaining soy and the last 1 tsp cornflour mixed with the rest of the water. Simmer 2 minutes.
6Toss in the pork and pineapple for 1 minute on high heat. Finish with spring onion and sesame and serve with rice.

Serve it like this

Press rice into a small bowl and turn it out as a dome. Pile the glazed pork beside it, tuck pineapple and peppers on top and spoon a line of sauce across the plate.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chifa tamarind pork

Make it your way

Ingredients

Method

Make it a meal