Spicy Malaysian Style Malacca Pork

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This recipe was quite easy, and good if you want something different with minimal fuss. If you are looking for authentic Malay food, however, look elsewhere.
A couple of alterations: you can make the paste by grinding the ginger and shallots together and frying them to a golden paste. After that I browned the meat separately on a high searing heat and later added them to the paste, rinsing the browned good stuff out with the cup of water so as not to lose that flavor. It would not have been possible to brown the meat well in the paste and maintain the integrity of it. Either the meat would not have browned well or the paste would have overcooked. I also reduced the sugar by half and found it sufficient.
I have a great deal of experience with Asian cooking and found this American shortcut version quite tasty without the complicated proceedures and hard to find ingredients of southeast Asian recipes

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Yum! Can't believe this recipe only has 1 review. It deserves to be much more popular. Really loved the flavors of this dish.

I was reluctant to brown the meat in the shallot paste, since there was the disclaimer that you should be very careful to avoid burning the shallots. So I browned the meat first and used the rendered fat to cook the ginger and shallots.

Actually, the small organic market near my place was out of shallots, so I subbed a medium sized leek and 3 cloves garlic. It was tough to get a good paste out of these ingredients - blender was next to useless, even adding a bit of oil - but it still turned out great.

This needed much more liquid than the recipe called for - ended up adding about 1/2 c extra water over 2 hours.

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I made this for my husbands birthday dinner. He is a huge fan of Southeast Asian cuisine. I was so excited to try this out.....Wow! It was a huge success. The prep was simple and the ingredients were relativity easy to find. I used my dutch oven and cut the cooking time in half. When I got to the part in the recipe - "let it simmer 2 hrs." - I put it in the oven at 350 degrees and was ready for the final step after a 45 min. I put it back on the stove top and finished the recipe.

The coconut rice was delicious. I was never able to find the lime leaves, but it didn't matter. It was perfect. I also grilled bok choy with sesame oil and red pepper flakes. It was the best birthday celebration meal!