Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat.

2. 2

   Add 4 large thinly sliced shallots and sauté for 5 minutes until softened and translucent, then add 6 minced garlic cloves and 2 inches of grated fresh ginger, cooking for another 2 minutes until fragrant.

3. 3

   Add 1.5 pounds of cubed boneless pork shoulder to the pot, browning it on all sides for about 8-10 minutes.

4. 4

   Stir in 1 teaspoon of turmeric powder, 1 teaspoon of chili powder, 2 tablespoons of fish sauce, and 1 tablespoon of chopped palm sugar, cooking for 1 minute until aromatic.

5. 5

   Pour in 3 tablespoons of tamarind paste and 2 cups of water or chicken stock, ensuring all ingredients are well combined.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and braise for 60-75 minutes, or until the pork is fork-tender.

7. 7

   Taste and adjust seasoning with additional fish sauce or palm sugar if needed, then serve the braised pork garnished with 2 sliced green chilies and 1/4 cup of fresh chopped cilantro.