Pork braised with tamarind and balichão (Porco balichang tamarindo) from The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau (page 194) by Abraham Conlon and Adrienne Lo and Hugh Amano

  • shallots
  • shrimp paste
  • Show all ingredients...

  • EYB Comments

    Can use the book's "Macanese shrimp paste (Balichão)," "Pork stock," and "Salt-cured pork belly."

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried rice cake (Arroz carregado frito)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Macanese shrimp paste (Balichão)," "Pork stock," and "Salt-cured pork belly."

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.