Aussiedistiller, Home Distilling, Moonshine, Home Brew

This is another good one Ive made a lot.
INGREDIENTS
750grm diced pork
1TBL spoon white vinegar
2 TBL spoons light soy sauce
2 tablespoons peanut oil
2 Medium red onions sliced
1 Tablespoon chopped ginger
2 cloves garlic crushed
12 dried curry leaves
1 Teaspoon Brown sugar
1 Cinnamon stick
1 teaspoon fenugreek seeds
4 small red chillies finely chopped
1/2 teaspoon ground tumeric
1 Tablespoon fresh lemon grass chopped
1 Teaspoon Tamerind concentrate
2 Teaspoons fish sauce
1 cup of water
1 small beef stock cube crumbled
1/3 cup Macadamia nuts finley chopped.

Method
1
Combine pork ,vinegar and soy sauce in a medium bowl mix well stand 20 mins drain, reserve liquid.
2
Heat Oil in camp oven stir in onions, ginger, garlic, curry leaves, sugar, cinnamon stick, seeds, chillies, tumeric, lemon grass. Stir over medium heat untill onions are soft.
3
Add pork to onion mixture and stir over high heat untill pork is browned.
4
Stir in combined tamarind concentrate, fish sauce, water , stock cube, nuts and reserved liquid. Stir over high heat till mixture boils, reduce heat simmer with lid on for 15 mins. Remove lid simmer approx another 30 mins or until most liquid has evaporated. remove cinnamon stick before serving.
5
Serve with rice

SBB

a lot of stuff to go into a recipe but it was bloody good eating, i will use less chillis next time i think

Yep its a bit of mucking around Krusey....but worth the effort I reckon