PORCO BALICHÃO TAMARINHO
Pork with Krill Sauce and Tamarind: an unusual sweet-and-sour taste with a hint of the sea.
This is a good example of Macanese fusion cuisine, showing Malay and Chinese influences. It is always served with arroz carregado (pressed rice).
Based on a recipe by Maria Celestina de Mello e Senna. Click HERE to read the original (in Portuguese)
2 spring onions, chopped
1 lb | 450g pork, cut into 1″ | 2.5cm cubes
1 tbsp soy sauce
1 tbsp balichão
¼ cup tamarind sauce (alternatively, use seeded dried tamarind mashed with a little water to a thin paste and strained)
1 tbsp of dark brown sugar
Marinade pork in salt, pepper and soy sauce for 2 hours. brown in a saucepan with a little oil over high heat.
Remove the meat from the saucepan.
In a little oil, gently cook the spring onions, add the balichão and cook for a few seconds, then the meat and ½ cup water; cook gently until tender, stirring occasionally.
Finally, add the tamarind sauce and the dark brown sugar, and stir through.
Porco Balichão Tamarinho from “Guilly” Canavarro Remedios
1 lb | 450g pork with skin, cut into ¾” (2cm) cubes
1 large walnut-sized piece of tamarind pulp
2 dsp balichão
1 piece of jagra or 1 dsp sugar, to taste
Soak the tamarind in ¼ cup of water, squeeze hard to draw out all the taste. If there is not sufficient liquid, add a little more water to the tamarind pulp to draw out more of its taste. Discard the pulp.
Fry the balichão in a tsp of lard for 2 mins, add pork with skin and fat and fry for 3-5 mins. then add the tamarind juice.
Add water so that the pork is ¾ covered, add the sugar and simmer till quite tender. More sugar may be added to taste.
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