Fried Pork with Tamarind and Sweet Potato Purée
Main Dishes • European
Description
Fried Pork with Tamarind and Sweet Potato Purée
Ingredients
- Pork Blood 20 oz
- Garlic 3 cloves
- Grated Ginger Root 1 piece
- Tamarind Paste 2 tablespoons
- Sweet Potato 25 oz
- Cream 22% 2 tablespoons
- Soy Sauce 3 tablespoons
- Fish Oil 1 tablespoon
- Black sesame seeds 3 tablespoons
- Onion 1 head
- Mild Chili Spice to taste
- Salt to taste
- Palm Sugar 1 teaspoon
Step-by-Step Guide
Step 1
Cut the pork into small cubes and marinate with 2 tablespoons of soy sauce and 1 tablespoon of fish sauce for 20 minutes in the refrigerator.
Step 2
While the meat is marinating, take the sweet potato, peel it, cut it into cubes, cover with water, and boil like regular potatoes. The flesh is soft, so check for doneness with a toothpick, approximately 15–20 minutes.
Step 3
Peel the ginger, about the size of a walnut, and cut it into small cubes. Also chop the garlic and onion. Optionally, add chili pepper. A blender can be used. Add 1 tablespoon of soy sauce. Sauté the pork in sesame oil for 1 minute on each side. Add the mixture of ginger, garlic, onion, and chili and simmer for 5 minutes over medium heat.
Step 4
Add the tamarind paste and simmer for 20 minutes with the lid on.
Step 5
Drain the water from the sweet potato, add butter to the saucepan, and mash the sweet potato slowly while pouring in the cream until it reaches a purée consistency.
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