Tamarind Pork - Singapore style...

Singapore may be a dot in the ocean in terms of size but when it comes to gastronomy it is no pushover. Locals claim that eating out is a national sport. A rich cultural heritage with influences from it's Chinese, Malay, Arab, Thai, Indian, Indonesian, British and European inhabitants are interwoven and ingrained in its food and suitably represent the very essence of Singapore as a nation. I visited Singapore more than 15 years ago and would like to go back to see old friends and revisit notable landmarks like the Raffles Hotel but above all to -EAT!!! There is no dearth of expensive and undoubtedly remarkable dining experiences but it is the hawkers and roadside restaurants that serve up the best local fare be it Chinese, Malay or Indian.
I confess that Amazon.com has changed my life drastically - I now am the proud owner of over 200 cookbooks. I often pull out a book, glance at the recipe and do the best I can with the ingredients I have. The original recipe for the tamarind pork from a Singapore Cookbook, calls for fermented soy bean paste and ginger buds so I took a few liberties...
My recipe for Tamarind glazed Pork :
1 lb Pork belly or loin
1/4 cup vegetable oil
2 tbsp tamarind soaked in a cup of boiling water and strained.
2 tbsp palm sugar
2 lemongrass stalks( tender inner parts) crushed
salt to taste
Spice paste: Grind all the ingredients to a smooth paste in a food processor.
1 large red onion
a handful of almonds soaked and skinned
1" galangal ( optional)
1 " ginger
2-3 cloves of garlic
2 red chili peppers
2 dried chili peppers ( remove seeds)
1/2 tsp shrimp paste
1 tsp turmeric

1. Heat the oil in a wok and saute the spice paste until fragrant over medium heat.
2. Add in the pork and the tamarind paste and stir fry till the meat is sealed and gets golden around the edges.
3. Cover and simmer till cooked through. Stir in the palm sugar, lemongrass and salt if required. Serve hot with rice.