1. Soak about 100g of tamarind paste in three cups of warm water.
2. After half an hour, squeeze the pulp out and sieve the liquid. Discard the pulp.
3. Add 2 cups of coconut milk to 2 cups of the tamarind water.
4. Gently poach cubes of lean pork
Coconut and banana pork with fresh coconut sambal. Photo / Doug Sherring
1. Soak about 100g of tamarind paste in three cups of warm water.
2. After half an hour, squeeze the pulp out and sieve the liquid. Discard the pulp.
3. Add 2 cups of coconut milk to 2 cups of the tamarind water.
4. Gently poach cubes of lean pork
Tearless onions are now being grown in Auckland and sold nationwide.