Asian Pork Stew

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Ingredients

900 g	pork leg meat, cut into 2 cm cubes
5 clove(s)	garlic, finely chopped
100 ml	white vinegar
1 l	water
2	fresh kaffir lime leaves
1 tsp	salt
2 tbsp	vegetable oil
4	shallots, chopped
2 clove(s)	garlic, finely chopped
3 small	red chillies, deseeded and chopped
³/₄ tsp	mild paprika powder
³/₄ tsp	turmeric, ground
¹/₂ tsp	annatto seeds, ground
120 ml	coconut milk
1 ¹/₂ tbsp	fish sauce, nam pla
	freshly ground black pepper

Method

Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a

Put the pork, garlic, vinegar and water into a large pan and bring to the boil. Boil gently for 40 minutes, stirring from time to time.

Add the lime leaves and salt and cook for a further 8 minutes.

Remove the meat with a slotted spoon and transfer to a colander to drain. Boil the stock for a further 30 minutes and strain 400 ml of the stock into a bowl.

Heat the oil in a large pan and add shallots, garlic and chillies. Fry for 2 minutes.

Add the paprika, turmeric and annatto and stir for a few seconds.

Add about 3 tbsp of the coconut milk and stir again for a couple of times. Add the meat and stir until the pieces are totally coated.

Pour in measured stock and fish sauce and cook for 30 minutes.

Add the remaining coconut milk and cook over a medium heat for 20 minutes.

Season to taste with black pepper and serve with plain rice.