PORK BALLICHAO

Macanese. Side dish.


PORK BALLICHAO

Ingredients for the enamel stew-pot:
One pound pork, cut into smallish cubes.
Four tablespoons wet shrimp paste.
Two onions, minced.
Half a dozen cloves of garlic, sliced.
Two TBS chili paste (sambal oelek).
Two to four Tbs oil.

Spice paste:
Two TBS chili paste.
Two TBS Louisiana hot sauce.
Four TBS tamarind water.
One head of garlic, separated into cloves, feet trimmed.
A piece of ginger, roughly three slices.
One TBS peppercorns.
One Tsp. ground cumin.
Half Tsp. turmeric.
Half Tsp. cinnamon.
Quarter Tsp. ground clove.
One cup of white vinegar.


Put the spice paste ingredients into the blender, reserving some of the vinegar to rinse out the remaining sludge after blending well.
Reserve it all.

Sautée the pork pieces till slightly browned at the edges, but not fully cooked. Decant and set aside. Lightly gild the garlic, add onion, fry till the onion starts to brown. Now add the chili paste and the shrimp paste and close the kitchen door if you haven't done so already.
Cook until colour and smell change, add the garlic and spice sludge, cook for a few minutes till everything is incorporated, put in the pork chunks, stir, and simmer for half an hour on low, stirring occasionally. Add a pinch of sugar at the end. When it's nice and stiff, squeeze a lemon over it.



From this post: BUT THAT SMELL!