5 macadamia nuts
2 large shallots
1 tbsp shrimp paste
½ tsp salt
1 chicken stock cube
2 tbsp sugar
4 tbsp Extra Virgin Olive Oil
2 tbsp preserved salted soy beans
600g / 1.3lbs pork belly
30g / 1oz tamarind, squeezed into 285mls / 9.6fl.oz water.
8 green chillies, slit in half lengthways
6 red chillies, sliced in half lengthways
1. Heat oil in wok and fry nuts, shallots and shrimp paste. Add salted soy beans and season with salt sugar and stock.
2. Put in pork with 1/3 of the tamarind juice. When pork begins to change colour add in chillies and the remaining tamarind.
3. Bring to a boil, reduce heat and simmer till pork is tender for about 1 hour.
[When cooking if it gets too thick just add a little more water.]