200ml thick coconut milk
1 tbsp coriander seeds
1 tbsp tamarind juice
2 tbsp sugar
1/2 tbsp salt
1. Boil pork in water for 5 minutes. Rinse and drain. Slice to 2.5 cm thick pieces and tenderise with the back of a cleaver.
2. Place pork in a pan with the coconut milk, coriander seeds, salt and sugar and tamarind juice and bring to a boil.
3. Boil till pork is tender and gravy dries up. Dish up and deep-fry for 2-5 minutes.