Porco Anaise


Pork with pineapple, tamarind and balichão

Porco Anaise from Marie Menezes Ribeiro, courtesy of Maria de Lourdes Bayot and Yvonne Husband

1 lb 2 oz | ½ kg pork diced
2 tbsp liquid tamarind liquid or 1 tbsp paste mixed with water
2 tbsp balichão
1 tin of pineapple pieces
¾ stick of jagra

2 garlic

 (1) See also Porco Balichão Tamarindo

(2) Slab of brown sugar or cane sugar available from Asian shops.

Sauté the garlic, balichão and tamarind for 2 mins, then add the diced pork and fry for 2 mins.

Add the pineapple juice and enough water to just cover the pork.

Boil until the pork is soft.

Then add the pineapple and jagra. Stir until the jagrahttps://en.wikipedia.org/wiki/Peen_tong dissolves then simmer for about 5 mins. This will also thicken the sauce.

Taste, if needed add a little more jagra, if too sweet add a little salt.

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