Tangy Tamarind Pork

Name: Tangy Tamarind Pork
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian
Ingredients: 3 tablespoons oil plus 2 cups (500 ml) for deep-frying; 1 onion, diced; 3 cloves garlic, minced; 2 teaspoons yellow bean paste; 2 tablespoons tomato paste; ¼ cup (2 oz/50 g) sugar; ¼ cup (60 ml) fish sauce; 2 tablespoons tamarind pulp soaked in ¼ cup (60 ml) water, mashed and strained to obtain the juice; 2 tablespoons tamarind pulp soaked in ¼ cup (60 ml) water, mashed and strained to obtain the juice; Juice of 1 lemon; Grated rind of 1 lemon; 1 cup (5 oz/150 g) lean pork loin, thinly sliced; 1 lb (500 g) dried rice vermicelli (beehoon or mifen), soaked for 5 minutes and drained; 1 lb (500 g) dried rice vermicelli (beehoon or mifen), soaked for 5 minutes and drained; 1 lb (500 g) dried rice vermicelli (beehoon or mifen), soaked for 5 minutes and drained; 1 cup (1⅓ oz/40 g) garlic chives (gu cai) or 2 green onions (scallions), cut into lengths; 1 cup (1⅓ oz/40 g) garlic chives (gu cai) or 2 green onions (scallions), cut into lengths; 1 cup (1⅓ oz/40 g) garlic chives (gu cai) or 2 green onions (scallions), cut into lengths; 1 cup (1⅓ oz/40 g) garlic chives (gu cai) or 2 green onions (scallions), cut into lengths; 8 oz (250 g) bean sprouts (optional); Lemon wedges, to serve

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
50 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

3 tablespoons oil plus 2 cups (500 ml) for deep-frying

Asia
Main course

Method

Heat 3 tablespoons of oil in a wok over medium-high heat. Stir-fry the onion, garlic, yellow bean paste, and tomato paste until fragrant, about 3 minutes.
Add the sugar, fish sauce, and tamarind juice, and bring to a boil. Stir in the lemon juice, lemon rind, and po