Recipe Ingredient
- 1kg pork, cut into thick slices
- 4-5 tbsp oil
- 250ml thick coconut milk (squeezed from 1 coconut)
- 1/2 cup grated white coconut, fried till brown and pounded finely (kerisek)
- 3 pieces dried tamarind pieces
- 1/2 piece turmeric leaf, finely shredded
- 4 kaffir lime leaves, finely shredded
- Ground spices
- 20-25 shallots
- 1 whole garlic bulb
- 30 dried chillies, soaked
- 5 fresh red chillies
- 1cm piece galangal
- 2 stalks lemon grass
- 5 candlenuts
- 20g ginger
- 2 tbsp meat curry powder
- Seasoning
- 1 1/2 tsp salt or to taste
- 50g palm sugar
Instructions
- Heat oil in a pressure cooker. Add ground spices and fry until fragrant. Put in pork. Pour in thick coconut milk to mix. Add dried tamarind, turmeric leaf shreds and kaffir lime leaves.
- Cover with the pressure cooker lid and cook over medium heat until the indicator shows enough pressure. Reduce the heat and continue to cook for 10-12 minutes.
- Release the pressure and remove the cover.
- Adjust with seasoning and add kerisek. Stir and cook till the gravy is thick.
