Fried Pork with Tamarind and Sweet Potato Purée

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Fried Pork with Tamarind and Sweet Potato Purée

Ingredients

Pork Blood - 17.6 oz
Garlic - 3 cloves
Grated Ginger Root - 1 piece
Tamarind Paste - 2 tablespoons
Sweet Potato - 24.7 oz
Cream 22% - 2 tablespoons
Soy Sauce - 3 tablespoons
Fish Oil - 1 tablespoon
Black sesame seeds - 3 tablespoons
Onion - 1 head
Mild Chili Spice - to taste
Salt - to taste
Palm Sugar - 1 teaspoon

Step by Step guide

Step 1

Cut the pork into small cubes and marinate with 2 tablespoons of soy sauce and 1 tablespoon of fish sauce for 20 minutes in the refrigerator.

Step 2

While the meat is marinating, take the sweet potato, peel it, cut it into cubes, cover with water, and boil like regular potatoes. The flesh is soft, so check for doneness with a toothpick, approximately 15–20 minutes.

Step 3

Peel the ginger, about the size of a walnut, and cut it into small cubes. Also chop the garlic and onion. Optionally, add chili pepper. A blender can be used. Add 1 tablespoon of soy sauce. Sauté the pork in sesame oil for 1 minute on each side. Add the mixture of ginger, garlic, onion, and chili and simmer for 5 minutes over medium heat.

Step 4

Add the tamarind paste and simmer for 20 minutes with the lid on.

Step 5

Drain the water from the sweet potato, add butter to the saucepan, and mash the sweet potato slowly while pouring in the cream until it reaches a purée consistency.