Macanese tamarind pork stew

Cut the pork belly into thick strips with the fatty trim off the Boston butt, sprinkle with salt, mix and coat with a tablespoon of oil.

Add it to a cool pot with a quarter cup of water and render the lard slowly over a medium flame.

Mix the rest of the lean with salt, white pepper powder, light soy sauce, dark soy sauce and brandy, coat with a bit of oil and marinate about half an hour while the lard renders.

Stop short of crisp so some fat is left; reserve the lard and the rendered belly.

Fry the marinated pork on high in three tablespoons of the rendered lard until roughly browned, then remove it with the browned belly.

Sweat the minced onion over medium high about two minutes until frying sounds return.

Add the minced garlic and fry another minute, then scoot it aside, add another tablespoon of lard if needed and fry the shrimp paste.

Add the bay leaves, cloves and red chili powder, fry about a minute and mix.

Add two tablespoons of brandy and let it evaporate until pasty.

Return the pork, add water to almost submerge and bring to a boil, then add the bouillon powder, lemon zest, jaggery and dark soy sauce.

Braise two hours.

Meanwhile soak the tamarind pulp in a quarter cup of hot boiled water and strain it into a bowl.

Reduce the stew rapidly on medium high until it has a curry-like consistency.

Add half the tamarind liquid, then the rest to taste - minor sweet-sour, not lip-puckering - and add the seasoning.

Optionally finish with more rendered lard and a couple of fresh chilis.