A simple recipe from Kalimantan, where pork (particulary wild boar from jungle) is popular among the Dyaks.

Ingredients:

1 ½ lbs (700 g) pork

4 ripe tomatoes, cut into wedges

4 to 6 garlic chives (kucai) or spring onions, cut into lengths

1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised

1 cup (250 ml) water

Spice Paste

1 in (2 ½ cm) Fresh ginger, peeled and sliced

4 red finger-length chilies, desseded

4 shallots, peeled

Cooking directions:

1. Cut the pork bite-sized chunks
2. Grind the Spice ingredients to a smooth paste in amortar or blender, adding a little water if necessary to keep the mixture turning
3. Bring the Spice Paste and all the other ingredients to a boil in a wok or saucepan, then simmer over medium heat until the pork is tender, 3 to 5 minutes, adding a little sugar if the tomatoes are quite sour and a little water if the sauce dries up before the meat si cooked. Remove from the heat and serve immediately with steamed rice.

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

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