Thai
Thai - Stir Fries
Tamarind Pulp Stir-Fry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g pork belly, cut into 3cm chunks
- • 3 tbsp tamarind pulp
- • 3 tbsp palm sugar
- • 2 tbsp fish sauce
- • 4 shallots, sliced
- • 4 cloves garlic, minced
- • 3 bird's eye chilies, sliced
- • 2 tbsp vegetable oil
Preparation Steps
1
Phase 1
Cut the pork belly into 3cm chunks and soak the tamarind pulp in hot water; strain.
2
Phase 2
Mix the tamarind liquid, palm sugar, and fish sauce in a small bowl.
3
Phase 3
Heat oil in a wok and fry the pork until golden and crisp on all sides.
4
Phase 4
Add the shallots, garlic, and chilies; stir-fry 1 minute.
5
Phase 5
Pour in the glaze and stir-fry until it thickens and coats the pork.
6
Phase 6
Serve hot, spooning the extra glaze over steamed rice.