Back to Recipe Menu

Tomato & pork relish with pork crackling & vegies

Method

  • Mix the tamarind paste with the warm water and set aside for 10-15 mins. Then push through a fine sieve.
  • At the same time, soak the dried chilli in warm water until pliable. Then chop and grind with the shallots, lemongrass, garlic and salt using a mortar and pestle (or food processor).
  • Add the shrimp paste and mix well.
  • Heat the oil in a wok (or large heavy-bottomed non-stick pan) and stirfry the paste until fragrant.
  • Add the mince and toss until sealed.
  • Then add the tomatoes and fish sauce with 3 tbsp of the tamarind water and the sugar. Turn the heat down, mix well and gently cook for about 15-20 mins until tender and fragrant. Taste for seasoning.
  • Blanch the vegies in boiling water until crisp-tender.  Drain well.
  • Arrange the vegies and fried pork on a large serving dish and place a small bowl with the dip in the centre. Serve at room temperature (not hot).

Ingredients

  • 2-3 tbsp tamarind paste
  • 1 cup warm water
  • 1 dried long red chilli, slit lengthways & seeds removed
  • 4 shallots, chopped
  • 1 lemongrass stalk, finely sliced
  • 2 large garlic cloves, crushed
  • ½ tspn sea salt flakes
  • ½ tspn shrimp paste
  • 1½ tbsp vegetable oil
  • 200 gm fatty minced pork
  • 500 gm ripe red tomatoes, chopped
  • 2 tbsp Asian fish sauce
  • 1 tbsp shaved palm (or soft brown) sugar
  • a selection of vegetables, eg. snake beans, wedges of Chinese cabbage, asparagus, baby corn, etc., prepared
  • pieces of deep fried pork skin

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm