干咖喱猪肉Pork Rendang

材料：
猪肉650克（切小块）、风柑叶丝1太稠、食油1/2杯、20克阿三膏加水4汤匙（过滤）、清水500毫升、椰浆头100毫升

材料A：
香茅3根（拍烂）、石古仔3粒、八角2粒、丁香3粒

材料B：磨烂
小葱头150克、蒜头5瓣、黄姜1公分长、蓝姜1公分长、姜1公分长、红辣椒7条、辣椒干5条、指天椒4条

材料C：
肉类咖哩粉1汤匙、黑胡椒粉1汤匙、胡椒粉1/2茶匙

调味料：
盐1茶匙或适量、椰糖1汤匙

做法：
1.起锅热油，把材料A炒1-2分钟，然后加入材料B，炒至香后加入猪肉和阿三汁，拌均。
2.加入水，煮至滚，然后改小火，焖至肉软汁干，然后加入椰浆头、继续煮至滚，加入风柑叶丝，再煮5-7分钟即可。

【小贴士】
可用软排骨取代猪肉。

Ingredients:
650g pork(cut into chunky pieces), 1tbsp shredded kaffir lime leaves, 1/2 cup oil, 20g asam jawa(mixed with 4tbsp water and squeezed for juice), 500ml water, 100ml thick coconut milk

Ingredients A:
3 stalks lemon grass(bruised), 5cm cinnamon stick, 3 cardamoms, 2 star anise, 3 colves

Ingredients B :Grounded
150g shallots, 5 pips garlic, 1cm turmeric, 1cm galangal, 1cm ginger, 7 fresh red chilies, 5 dried chilies, 4 chili padi

Ingredients C:
1 1/2tbsp meat curry powder, 1tbsp ground black pepper, 1/2tsp pepper

Seasoning:
1tsp salt or to taste, 1tbsp gula melaka

Method:
1.Heat oil and fry (A) for 1-2 minutes. Add in (B) and continue to fry until fragrant and oil rises. Put in pork and asam jawa juice. Stir well.
2.Pour in water and bring to boil. Reduce the heat and simmer until meat is tender and gravy is thick. Add in thick coconut milk and continue to cook. Add kaffir lime leaves and seasoning. Cook for an extra 5-7 minutes.