THE VINEGAR-HEAT MEDLEY

(Our Play on Pork Ambot Tik)

THE VINEGAR-HEAT MEDLEY

Ingredients: 600g Pork shoulder (2cm cubes), 3 tbsp Malt vinegar, 1 tbsp Tamarind paste, 2 tsp Red chili powder, 1 tsp Turmeric, 1 tsp Cumin seeds, 2 Large onions (finely diced), 1 tbsp Ginger-garlic paste...

Ingredients

  • 600g Pork shoulder (2cm cubes)
  • 3 tbsp Malt vinegar
  • 1 tbsp Tamarind paste
  • 2 tsp Red chili powder
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 2 Large onions (finely diced)
  • 1 tbsp Ginger-garlic paste

Cooking Method

  1. The Architect Fry onions for 12 minutes until they are a deep caramel brown.
  2. The Bloom Add the chili, turmeric, and cumin with a 30ml splash of water to form a fiery paste.
  3. The Sear Add the pork chunks; sear on high heat until the meat is stained dark red.
  4. The Simmer Pour in the vinegar and 200ml water; simmer covered for 30 minutes until the meat is tender.
  5. The Final Flourish Finish with a squeeze of fresh lime to cut through the sharp vinegar.

Cuisine: Indian

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