Ingredients:
2kg loin of pork, boned and with skin removed
20 garlic cloves
3 onions, roughly chopped
100g fresh ginger, peeled and roughly chopped
salt, to taste
2 tsp hot chilli powder
2 tbsp vinegar
180ml groundnut oil
60ml sesame oil
1 tsp ground turmeric
Method:
Slice the pork into 3cm cubes and set aside.
Combine the garlic, onions and ginger in a food processor and render to a smooth paste (add a little of the oil, if needed to help this process). Pass the mixture through a fine-meshed sieve (reserve the solids). Add the resultant paste to a wok with the pork cubes, vinegar, chilli powder, salt and half the groundnut oil.
Bring the mixture to a boil then reduce to a simmer, cover the wok and cook over low heat for about 90 minutes, or until the pork is tender.
Heat the remaining groundnut oil and sesame oil in another wok. Add the solids from the sieve then stir in the turmeric. Cook for about 10 minutes over low heat (add a little water if the mixture begins to burn). Continue cooking for about 25 minutes, or until all the ingredients are tender.
When the vegetable mix has cooked, stir in the pork mixture. Mix thoroughly to combine and serve on a bed of white rice.
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