Fried pork with tamarind and sweet potato puree
4 servings
40 minutes
Fried pork with tamarind and sweet potato puree is a dish that combines rich flavor contrasts. Tender, aromatic pork is infused with the sweet-sour notes of tamarind, while the creamy sweet potato puree adds softness and harmony. This combination is characteristic of European cuisine with Asian touches, where special emphasis is placed on balancing sweet, salty, and sour flavors. Tamarind is an important ingredient in Southeast Asian cuisines; its use adds exoticism and sophistication to the dish. Frying the pork in sesame oil gives it a rich flavor, while ginger, garlic, and chili pepper add spiciness. This dish is perfect for both everyday dinners and special occasions as it impresses with its depth of flavor and elegance.
1
Pork is cut into small cubes and marinated with 2 tablespoons of soy sauce and 1 tablespoon of fish sauce for 20 minutes in the refrigerator.
- Pork: 500 g
- Soy sauce: 3 tablespoons
- Fish sauce: 1 tablespoon
2
While the meat is marinating, peel the sweet potato, cut it into cubes, fill with water, and boil like regular potatoes. The fruit is soft, so check for readiness with a toothpick; approximate time is 15-20 minutes.
- Orange sweet potato: 700 g
3
Peel ginger the size of a walnut and cut it into small cubes. Also chop garlic and onion. Optionally, add chili pepper. A blender can be used. Add 1 tablespoon of soy sauce. Fry the pork in sesame oil for 1 minute on each side. Add the mixture of ginger, garlic, onion, and chili and simmer for 5 minutes over medium heat.
- Fresh ginger: 1 piece
- Garlic: 3 cloves
- Onion: 1 head
- Chili pepper: to taste
- Soy sauce: 3 tablespoons
- Toasted sesame oil: 3 tablespoons
4
Add tamarind paste and simmer for 20 minutes with the lid closed.
- Tamarind paste: 2 tablespoons
5
Drain the water from the sweet potato, add butter and potato to the saucepan, slowly pour in the cream, and mash until smooth.
- Cream 20% fat: 2 tablespoons
