This recipe was taken from kuali.com by Amy Beh. The assam gave the pork belly a tangy taste and together with the green chillies and preserved soya bean paste, the result was a dish that dh and I loved. I will surely cook this again. The recipe is also very easy to do. This is a Nonya (Peranakan) dish.
Here's sharing my adaptation of the recipe with you .....
600 g pork belly, cubed.
40 g assam(tamarind) pulp, mixed with 300 mls water and sieved to get juice out.
4 nos green chillies, seeds removed.
50 g sugar (or to your taste)
Marinade pork belly with .....
1 tsp dark soya sauce
1 tsp salt
1 tsp pepper
Ground ingredients together ...
2 cloves garlic
2 tbsp coriander powder
2 tbsp preserved soya bean paste
Heat up 3 tbsp of oil and saute the ground ingredients till fragrant.
Add in the pork cubes and fry till pieces are coated with the ingredients.
Add in the tamarind juice, chillies and sugar and bring all to a boil.
Reduce heat and cover the pot.
Simmer until the pork belly is tender ( one hour).