Porco Balichão Tamarindo – Macanese Tamarind-Braised Pork Recipe - Great British Chefs

Ingredients

• 900g of pork shoulder, cubed (you can also use pork neck or ideally Ibérico pork cachaço if you can find it)
• 3 bay leaves, finely crushed
• 1 tbsp of tamari
• 1/2 tsp white pepper
• 3 tbsp of tamarind paste
• 400ml of pork stock, or water
• 3 tbsp of shrimp paste, ideally balichão
• 1 knob of fresh ginger, 2cm in length, finely chopped
• 3 tbsp of brown sugar, raw
• 6 tbsp of grapeseed oil
• Japanese short grain rice, cooked, to serve
• 2 spring onions, whites only, chopped
• 1 knob of fresh ginger, cut into matchsticks
• Thai basil, leaves only, fried in oil until crisp
• fried garlic flakes
• 2 red chillies, sliced
• 1 lime, cut into wedges