macau_tamarind_pork

🥘 Ingredients

• pork shoulder 1 lb
• xiaoshing cooking wine 1 tbsp
• soy sauce 1 tbsp
• oil 1 tbsp
• adobo ½ tsp
• pork belly 8 slices
• garlic 5 cloves
• onion 1 medium
• bay
• ground clove 0.33 tsp
• tomato paste 3 tbsp
• xiaoshing wine 3 tbsp
• gochugaru ½ tsp
• lemon zest 1 tsp
• tamarind drink 12 oz
• chicken bullion 1 cube
• bell peppers 2 cups

1. 1

   Cut pork shoulder into bite size chunks. Marinade for an hour in xiaoshing cooking wine , soy sauce , oil , and adobo (I used Goya brand).
2. 2

   While pork is marinating, use a large pan to render the fat out of pork belly . Add some water to the pan to help extract the lard. Set aside pork belly once fat is mostly rendered. Fry garlic and onion in the rendered lard.
3. 3

   Once onion and garlic are fried to the point of fragrant, add bay leaf(6%each}, ground clove , tomato paste , xiaoshing wine , maybe gochugaru , maybe lemon zest .
4. 4

   Add the pork (both the marinated shoulder and the belly) to the pot and let cook for a minute.
5. 5

   Add a can of tamarind drink and chicken bullion . If this is not enough liquid to barely cover the meat, add water until you get there.
6. 6

   Add chopped bell peppers or other preferred stew veggie and keep on medium or medium-high heat until the liquid cooks down to the consistency of an adobo/stew/curry. Serve as is or over rice.