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750 g
1
1/2 cups
1
stalk
1
1/2 teaspoons
2
teaspoons
2
4
cloves
1-2 teaspoons
1
teaspoon
1
teaspoon
1
teaspoon
1-2 teaspoons
1
teaspoon
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Pork belly
Coconut milk
Lemon grass, bruised
Laos powder
Finely grated fresh ginger
Small onions, finely chopped
Garlic, crushed
Chili powder
Dried shrimp paste (belacan)
Ground cilantro
Ground cumin
Sugar to taste
Salt
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Method :
-
Cut the pork,
skin and all, into small cubes.
-
Put pork,
coconut milk and all other ingredients into a pan and bring slowly to
the boil, stirring constantly. This prevents the coconut milk from
curdling.
-
Turn heat low
and continue to simmer until pork is tender and liquid almost
absorbed, stirring frequently. This takes about 1 hour.
-
Serve with
white rice and other accompaniments such as cooling salads because these
sambals are very hot.
-
Reduce
quantity of chili if a less volcanic result is preferred.
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