Recipe: Pork and tamarind kebabs

By Grant Allen

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Coconut and banana pork with fresh coconut sambal. Photo / Doug Sherring
Coconut and banana pork with fresh coconut sambal. Photo / Doug Sherring

1. Soak about 100g of tamarind paste in three cups of warm water.

2. After half an hour, squeeze the pulp out and sieve the liquid. Discard the pulp.

3. Add 2 cups of coconut milk to 2 cups of the tamarind water.

4. Gently poach cubes of lean pork (I used loin) in this mix. Keep warm.


Make a fresh sambal

1. Chop 4 green chillies, crush 2 cloves of garlic and grate 1 Tbs of fresh ginger.

2. Grind these in a mortar and pestle or pulse in a food processor.

3. Add ½ teaspoon of turmeric, 1 tsp of salt and 1 cup of desiccated coconut.

4. Mix well, then thin back to a firm paste with the remaining cup of tamarind water.

5. Thread the poached pork cubes onto skewers and dab the sambal onto each one.

- Herald on Sunday

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