Pork in hot-and-sour sauce

Name: Pork in hot-and-sour sauce (Babi Asam Pedas)
Yield: to serve four
Cuisine: Indonesian
Ingredients: 6 tbs oil; ½ cup water; ½ cup tamarind water; 2 cloves garlic, crushed; 1 tsp chilli powder; 2 tsp cornflour; ½ tsp ground ginger; ½ tsp salt; 1 cup chopped spring onions, or leeks; 1 cup chopped spring onions, or leeks; 3 green chillis; 3 ripe tomatoes; 3 tbs dark soya sauce; 2 tsp lemon juice (optional)

Babi Asam Pedas

Preparation info

to serve
four

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Indonesians who eat pork—most of them presumably non-Moslems—generally find it rather too fatty and rich. The sauce in this dish is intended to make the meat more digestible.

In addition to the meat, which I suggest should be ½ kg (1¼ lb) fillet of pork, you will need the following ingredients.

Ingredients

For the Marinade

½ cup tamarind water
2 cloves garlic, crushed
1

Asia
Indonesia
Side dish
Gluten-free
South East Asia

Method

Cut the pork into small thin slices, and marinate these in the tamarind water with crushed garlic, chilli powder, ground ginger, cornflour and salt for at least 30 minutes. Seed the green chillis, then cut them into thin rounds. Peel and seed the tomatoes, then chop them.

Heat the oil in a wok or thick frying-pan and fry the pork, half of it at a time, for about 5 minutes. When all the