Babi Sambal

Ingredients:

Meat

• 500g Pork Belly

Produce

• 2 Brown Onions

• 1 Tomato

• 1 Garlic Clove

 Condiments

• 1 tsp Assam Paste (Tamarind Paste)

 Spices

• 20 Dried Chilis

• 1 Asam Keping (Dried Tamarind Slice) Optional*

Oils

• 4 Tbs Vegetable Oil

Tools:

• Deep Frying Pan or Wok

• Food Processor

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Directions:

Step 1. Prep:

1. Soak the dried chilis in warm water (about 20 minutes).

2. Thinly slice the pork belly.

3. Half the onion and slice lengthwise, with the grain.

4. Quarter the tomato.

5. Scoop the assam paste into a bowl, set aside to mix with water later.

6. Roughly grind the soaked chilis, once they have softened, and garlic clove in a food processor.

Step 2. Cook:

1. Pour a few cups of water and a little salt into the wok, bring to a boil and add the pork. Cover over a high flame (10-15 minutes).

2. Remove the pork from the water and set aside.

3. Transfer about ½ cup of the excess water to the bowl with assam paste and mix till the assam dissolves, set aside and discard the rest of the water.

4. Heat vegetable oil in the wok on a high flame. Add the ground chilis and a pinch of salt. Fry until fragrant (about 5 minutes)

5. Add the pork, mix and coat well with the chilis.

6. Add the onions and asam keping*. Cover and steam for about 3 minutes to quickly soften the onions, mixing occasionally.

7. Lastly add in the assam water (be sure to drain any solid pieces if you are using fresh assam paste), and the tomato.

8. Mix everything together, cover the wok and steam for about 3 more minutes to slightly cook the tomatoes then turn off the fire.

9. Add 1-2 teaspoons of salt, or to taste.

Serve with rice and vegetables of your choice.