500 g (1lb) pork tenderloin, cut into bite-sized pieces
8 cm (3 inch) length of trimmed lemon grass stalk, finely chopped
2 tablespoons tamarind paste
1 tablespoon fish sauce
200 ml (7 fl oz) hot water
chopped coriander leaves, to garnish
steamed rice, to serve
1 large onion, roughly chopped
2 garlic cloves, chopped
1 teaspoon peeled and finely grated fresh root ginger
1 teaspoon ground turmeric
1 red chilli, deseeded and finely chopped
1 teaspoon chilli powder
To make the spice paste, put all the ingredients in a food processor or blender and blend to a paste, adding a little water if needed.
Heat the oils in a wok or frying pan until hot, add the spice paste and stir-fry over a medium-high heat for 1–2 minutes. Add the pork and stir to mix well, then increase the heat to high and stir-fry for a further 8–10 minutes.
Add the lemon grass, tamarind paste, fish sauce and measurement water and stir well. Cook for 3–4 minutes or until the pork is cooked through.
Scatter with chopped coriander leaves and serve with steamed rice.