Porco Balichão Tamarindo – Macanese Tamarind-Braised Pork Recipe

Name: Porco Balichão Tamarindo – Macanese Tamarind-Braised Pork Recipe
Total time: 60 min
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

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This rich, flavourful pork dish perfectly represents how Portuguese and Chinese cuisines come together to create something totally new in Macao. The tamarind and shrimp paste in the sauce adds an...

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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