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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. oil
- 2 onions (large dice)
- 1/2 cup spice (Paste)
- 3 oz. tomato paste
- 2 floz water
- 5 lb. pork (marinated)
- 5 lb. pork butt (1-inch cube)
- 1 Tbsp. turmeric
- 2 Tbsp. chile powder
- 6 Tbsp. sugar
- 6 floz palm vinegar
- 1/2 tsp. cloves
- 1/2 tsp. cardamom
- 1 1/2 Tbsp. cumin seed
- 1 Tbsp. turmeric
- 3 Tbsp. coriander seed
- 1 Tbsp. fenugreek seeds
- 1/2 Tbsp. cinnamon
- 2.5 oz. fresh ginger root
- 8 oz. thai chiles (dried)
- 9 oz. palm vinegar
- 1/4 cup sugar
- 1/2 cup tamarind pulp
- 1/4 cup kosher salt
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Directions
- 1. Combine all ingredients. Cover and refrigerate overnight.
- 2. The following day puree the mixture in a blender to make a coarse paste.
- 1. Combine all ingredients with pork and marinade over night.
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