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Tangy tamarind pork fillet ~ 亚参猪肉片


The tamarind juice in this recipe adds a sweet and sour flavour to the meat along with the aromatic kaffir lime leaves.  Besides adding flavour, the natural acidity of tamarind helps to tenderise the meat and makes the pork fillet more succulent and tender.  The marinade makes a delicious sauce when reduced and this goes very well with plain white rice.




Tangy tamarind pork fillet ~  亚参猪肉片

Ingredients


500 gm pork fillet, cut into bite size
5 Tbsp tamarind juice
1 Tbsp brown sugar
1 Tbsp dark soya sauce
2 tsp light soya sauce
1 onion, sliced
1.1/2 tsp cornflour + 1 Tbsp water to thicken
Kaffir lime leaves, cut thinly
Salt to taste

Method

Season the pork fillet with the tamarind juice, brown sugar, salt, dark and light soya sauce
for a few hours.
Pour all the above into a wok and add 3/4 cup water
Cook on high heat, then switch to medium to simmer till meat is cooked through.
Add in the sliced onions
Add in cornflour mixture, fine tune to taste.
Toss in the kaffir lime leaves.
Dish out and serve.

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