Braised tamarind pork fillet

Ingredients for 2 servings:

• 300 g pork fillet(s)
• 1 onion(s)
• 50 g tamarind pulp
• 1 chili pepper(s)
• 1 lime(s), juice and zest
• 2 cloves garlic
• 2 tbsp brown sugar
• 4 tbsp Worcestershire sauce
• 1 pinch(s) of salt and pepper
• 1 can tomatoes, chopped
• 200 ml beef stock
• ½ bunch of spring onions
• 5 leaves of coriander
• 1 tbsp clarified butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Fruity, spicy

Take the tamarind pulp and soak it in hot water for about 30 minutes until it is nice and soft. Then drain the water and remove the hardest pieces. Now add the lime juice, sliced ​​chili pepper, crushed garlic, brown sugar, Worcestershire sauce, salt, and pepper. First, remove the fat from the pork fillet and cut it into 1 cm pieces, then finely dice the onion. Heat the clarified butter in a saucepan and brown the meat. Add the onions and sauté. Fry the meat and onions for about 2 minutes. Then add the sauce, chopped tomatoes, sliced ​​spring onions, and the beef stock to the pan. Bring everything to a boil and simmer on low heat for 1-2 hours. The longer it simmers, the softer the meat will become. Stir occasionally and add more beef stock or water if necessary. Sprinkle with chopped coriander when serving. Serve with naan bread and a yogurt-mint dip. 509 kcal per serving