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- 2 kg Pork loin or leg
- 2 large onions, chopped
- 20 cloves garlic
- 1 cup ginger, peeled and chopped
- 2 teaspoons salt
- 2 tablespoons vinegar
- 2 teaspoons chili powder
- 3/4 cup peanut oil
- 1/4 cup sesame oil
- 1 teaspoon ground turmeric
Remove skin and bones from the Pork. Cut meat into 1-inch cubes. Put onions, garlic and ginger in a blender. Blend until they become mushy. Place the mixture in a nylon strainer and extract liquid. Do not throw away the solids in the strainer. Pour liquid in a large saucepan. Add meat, salt, vinegar, chili powder and half of the peanut oil. Bring to a boil. Cover and simmer over low heat for 1 hour or until Pork is tender. While the Pork is simmering, heat the rest of the peanut oil and sesame oil in another large pan. Add the garlic, Onion and ginger solids, and turmeric. Stir and cook over low heat for 10 minutes. The paste is cooked when it turns into golden brown and have oil around the edges. Add contents of the first pan and cook uncovered until the oil separates and the liquid is almost evaporated. Stir frequently. Cook for 10–15 minutes more.