| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Thai |
Thai, Pork |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Lean Boneless Pork, Cut Into 1 1/2-inch Cubes |
| 2 |
tb |
Low-sodium Soy Sauce |
| 3 |
|
Cloves Garlic, Minced |
| 1 |
md |
Onion, Minced |
| 1 |
ts |
Fresh Thyme OR |
| 1/2 |
ts |
Dried Thyme, Crushed |
| 1 |
ts |
Fresh Oregano OR |
| 1/2 |
ts |
Dried Oregano, Crushed |
|
|
Salt And Freshly Ground Black Pepper |
| 1/4 |
c |
Vegetable Oil |
| 2 |
c |
Fresh Or Canned Chicken Stock |
| 3 |
tb |
Tamarind Sauce |
| 1 |
tb |
Dry Sherry |
| 1 |
md |
Celery Rib, Chopped |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Cold Water |
INSTRUCTIONS
In a large bowl, mix the cubed meat with the soy sauce, garlic, chopped
onion, thyme, oregano and salt and freshly ground black pepper to taste.
Cover and allow to marinate for at least 1 hour.
In a large skillet, heat the oil until almost smoking. Add the meat and
brown over high heat. Drain off most of the oil and add the stock,
tamarind sauce, sherry, and celery. Reduce the heat and simmer for 1 1/4
hours or until the meat is fork tender and the liquid is reduced to about
one third of the original.
Dissolve the cornstarch in the cold water and add to the mixture. Stir
until the sauce thickens and becomes shiny. Remove from the heat. Serve
with boiled rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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