The largest pig I have ever seen was in Burma; she was over six feet long, about half as wide, and had seven tiny piglets, each one no bigger than their mother’s nose. You see pigs wherever you go and pork is often cooked at home in stews and hotpots. This is a memory of a comforting, flavourful dish we enjoyed in 1981. The flavour is better still if you cook the dish the day before and reheat it. Rather than use preparation-intensive tamarind pods, buy a jar of smooth tamarind purée, available in Asian shops and some supermarkets.
Peel, quarter and thinly slice the onions. Peel the garlic and chop finely. Peel the ginger and slice into thin slivers. Cut the pork into
Heat the remaining tablespoon of oil in the casserole, add the onions and cook, stirring, until soft and richly browned. Now stir in the garlic, ginger, chilli powder and turmeric and cook, stirring, for another minute. Remove from the heat, return the pork to the dish and add the pieces of pumpkin.
Taste for seasoning and add more chilli and a little more soy sauce if needed. Before serving, roughly chop the coriander leaves and stir them into the dish.
© 2010 Josceline Dimbleby. All rights reserved.