Ingredients:

1 ½  lbs (700 g) boneless pork shoulder or leg

2 ½ in (6 cm) fresh ginger, peeled and sliced

3 to 4 red finger-length chilies, deseeded

3 shallots, peeled

2 tablespoons oil

5 kaffir lime leaves

2 turmeric leaves (optional)

3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised and sliced

½ teaspoon salt

Cooking Directions:

1. Cut the pork into bite-sized chunks. Set aside
2. Grind the gringer, chilies and shallots coarsely in a mortar or blender, adding a little  water if necessary to keep the mixture turning. Set aside.
3. Heat the oil in wok over medium heat and stir-fry the ground mixture until fragrant, 3 to 5 minutes. Add the pork and all the other ingredients and stir-fry for about 2 minutes, then reduce the heat to low, cover the wok and simmer the pork in its own juices until tender, 3 to 5 minutes. Add a little warm water if the gravy dries up before the meat is cooked. Remove from the heat and serve with stearned rice.

Source: Authentic Food Recipes from Indonesia, Heinz Von Helzen and Lother Arsana

<

Incoming search terms:

• pork tinoransak recipe
• tinaransay