Macau's Tamarind Pork Stew

Steps

1. 1
   Cut pork belly into thick strips and combine with salt and oil. Place in a cool pot with any fatty bits from the shoulder, add water, and slowly render the lard over medium heat for about 30 minutes.
2. 2
   While the lard renders, marinate the remaining lean pork with white pepper, light soy sauce, dark soy sauce, brandy, and oil.
3. 3
   Once lard is rendered, use three tablespoons to fry the marinated pork over high heat until browned, then set aside.
4. 4
   In the same pot, add finely minced onion and cook over medium-high heat for about two minutes, then add minced garlic and cook for another minute.
5. 5
   Push the mixture to the side, add another tablespoon of lard if needed, then add the Filipino shrimp paste and mix well.
6. 6
   Add bay leaves, cloves, and red chili powder, fry for about a minute, then add brandy and stir until it becomes pasty.
7. 7
   Return the browned pork to the pot, add enough water to almost submerge everything, bring to a boil, then add bouillon powder, lemon zest, jaggery, and dark soy sauce. Simmer over low heat for about two hours.
8. 8
   While the pork braises, soak tamarind pulp in hot water for about two hours, then strain to obtain tamarind liquid.
9. 9
   After braising, increase heat to medium-high to reduce rapidly until curry-like consistency is reached. Add half the tamarind liquid first, then add the remainder to taste—aiming for a subtle sweet-sour balance without being too pucker-inducing.
10. 10
    Finish with any final seasoning adjustments and optionally add more rendered lard and fresh chilis as garnish.