Burmese pork belly with tamarind sauce

Ingredients for 4 servings:

• 700 g pork belly without rind
• 4 tbsp fish sauce
• 1 tsp turmeric powder
• 2 cm ginger root
• 8 garlic cloves
• 4 onions
• 2 tsp sweet paprika powder
• e.g. chili pepper(s), fresh or chili powder
• 3 tbsp vegetable oil
• Salt
• 2 tbsp tamarind sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

a dish from Myanmar

Cut the pork belly into bite-sized pieces. Using a hand blender, finely puree the onions and garlic with the fish sauce, turmeric, ginger, paprika, and chilies or chili powder. Marinate the meat in the seasoning paste for at least 15 minutes. Sear the meat in hot vegetable oil for four to five minutes on all sides, then cook over medium heat for another five minutes until well browned. Pour in half a liter of water and bring to a boil. Cover and simmer over low heat for one hour until the meat is very tender. Add more water if necessary and/or extend the cooking time. Finally, stir in the tamarind sauce. If you prefer it a little more acidic, you can add three or four spoonfuls. Season to taste with salt or fish sauce. Serve with rice, of course.