This porky dish tastes and resembles somewhat like 'char siew' or BBQ pork except that it's got a slightly tangy taste and I find it rather unique. The tangy taste comes from the effect of adding tamarind aka Assam Jawa and other sauces into the meat. This dish does go well with white rice and it can be very appetising indeed.
If you're not into rice, you can have this with bread, it's just as yummy ..........!
Recipe for Tangy Pork Belly
- 450 gm pork belly with skin removed
- 20 gm assam jawa aka tamarind + 2 Tbsp water
- 3 tsp sugar
- 1/2 tsp salt
- 1/2 tsp light soya sauce
- 1/4 tsp dark soya sauce
- 1/2 cup water
Cut up the pork belly into 3 inch lengths. Remove the seeds from the tamarind and add in water to form a paste. Marinate the pork belly with the tamarind paste, sugar, salt and sauces for a couple of hours. Put the marinated pork into a non-stick pan, add in 1/2 cup water and simmer till the meat is cooked through and semi-dry. Dish up and serve as it or cut up into smaller pieces. Garnish with some sliced cucumber and serve with white rice or bread.
I'm submitting this dish to 'Muhibbah Malaysian Monday'. Do check it our 'Here'.