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Kaeng Hung Ley Muo
curry with pork

500 gr pork
2 tbsp nam pla (fishsauce)
1 tbsp palmsugar
2 tbsp kecap manis (sweet dark soy sauce)
2 tsp asem/tamarind + 5 tbsp water
400 ml water
7 pickled garlic
4 tbsp oil

Ingredients curry paste:
2 shallots
1 tsp salt
2 sereh / lemongrass
7 cloves garlic
1 tsp trassi (shrimp paste)
3 red lomboks (large chilies)

Pound or grind the ingredients for the paste into a smooth mixture. Cut the garlic into thin strips and chop the garlic. Mix the asem with the water. Cut the meat into chunks. Mix the meat with the paste and the kecap and let it rest for 20 minutes. Heat in a wok the oil and fry the meat for 3 minutes. Then add the water and let it simmer for 5 minutes. Add the ginger, the fishsauce, the palmsugar and the asemwater and let it simmer slowly for 15 more minutes.

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