I've made this twice now, once with pork and another time a slight variation using skin-on chicken breasts. It's definitely the salsa that really shines - deliciously fresh and sweet but with enough kick to make it interesting & a nice compliment to pork/chicken. Pictures of my attempt w/ chicken are here: http://www.frenchponytail.com/2011/04/a-springtime-pineapple-massacre/
Tamarind Pork with Pineapple-Ginger Chutney
frenchponytail Posted: 04/27/11
JustSomeGuy Posted: 06/27/11
The Tamarind Pork is nice, but absolutely not the take-away from this recipe. The Pineapple-Ginger Chutney is a stand-alone keeper that after your first make you'll want to pair with other dishes on your own. If possible, fresh pineapple is the way to go as it allows for a longer cooking time and thus a better reduction. Let it sit for at least 6 hours if you can to really infuse all the flavors and make sure it's room temp when used.
jdtfoodie Posted: 04/09/12
Found this very tasty. Could not find tamarind in the 2 stores I checked so I subbed lime juice as recommended. The pork itself was good but nothing to write home about, but the pineapple chutney was what really made the dish.