• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1kg pork, cut into thick slices
  • 4-5 tbsp oil
  • 250ml thick coconut milk (squeezed from 1 coconut)
  • 1/2 cup grated white coconut, fried till brown and pounded finely (kerisek)
  • 3 pieces dried tamarind pieces
  • 1/2 piece turmeric leaf, finely shredded
  • 4 kaffir lime leaves, finely shredded
  • Ground spices
  • 20-25 shallots
  • 1 whole garlic bulb
  • 30 dried chillies, soaked
  • 5 fresh red chillies
  • 1cm piece galangal
  • 2 stalks lemon grass
  • 5 candlenuts
  • 20g ginger
  • 2 tbsp meat curry powder
  • Seasoning
  • 1 1/2 tsp salt or to taste
  • 50g palm sugar


  1. Heat oil in a pressure cooker. Add ground spices and fry until fragrant. Put in pork. Pour in thick coconut milk to mix. Add dried tamarind, turmeric leaf shreds and kaffir lime leaves.
  2. Cover with the pressure cooker lid and cook over medium heat until the indicator shows enough pressure. Reduce the heat and continue to cook for 10-12 minutes.
  3. Release the pressure and remove the cover.
  4. Adjust with seasoning and add kerisek. Stir and cook till the gravy is thick.
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