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Sambal pork three ways

Fruit and vegetables

25ml/1fl oz lime juice
1½ tsp ground coriander
1 medium white onion, sliced
3 garlic cloves, crushed
12g/1/3oz fresh ginger, sliced
20g coriander stalks
1 large red onion, thinly sliced
2 tsp garlic powder
1 tsp ground coriander
250g/9oz fresh pineapple, peeled and finely chopped
1 red chilli, finely chopped
15g/½oz fresh coriander, chopped
1 lime, juice only
fresh coriander, to serve
crispy fried onions, to serve
½ cucumber, sliced
crispy fried onions, to serve

Tins, packets and jars

100ml/3½fl oz chicken stock
500g/1lb 2oz jasmine rice, rinsed
500ml/18fl oz chicken stock
blue corn tortillas

Cooking ingredients

40g/1½oz ancho chilli paste
25g/1oz tomato purée
15ml/¾fl oz light soy sauce
20g/¾oz light brown sugar
20ml/¾fl oz neutral oil
1½ tsp ground cumin
1½ tsp smoked paprika
1 tsp fine salt
1 small cinnamon stick
1 tsp fine salt
1 tbsp caster sugar
2 tbsp neutral oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp turmeric
1 tsp fine salt
½ tsp fine salt
pinch light brown sugar (optional)

Meat, fish and poultry

1kg/2lb 4oz boneless pork shoulder, cut into 4–5cm/1½–2in pieces

Other

40g/1½oz sambal belacan
100ml/3½fl oz orange juice
25ml/1fl oz apple cider vinegar
100ml/3½fl oz cider vinegar
6 large wheat tortillas
sambal oelek sauce, to serve

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