This is a pan cooked casserole with a bundle of bi-tua leaves for flavouring and a little tamarind water for sourness. This is a very accessible Thai recipe. Bi Tua is a leaf that gives dishes a tangy sweet taste, Rosdee is a pork stock powder available in packets, if you can't find it use pork stock cubes.
1-2 Bi Tua Leaves
200 gms Pork Cubed (A cheap cut will do)
50 gms Cubed Carrot
50 gms Button Mushrooms
50 gms Small Onions (Peeled)
1 Teaspoon Rosdee (Thai Pork Stock Powder)
2 Tablespoons Light Soy Sauce
1 Teaspoon Sugar
100 ml Tamarin Water Or Lemon Juice
150 ml Water
1 Teaspoon Butter
1. Clean the pork and chop it like the small cubes and put into a large saucepan.
2. Add the butter, and cook to quickly brown off the pork.
3. Add all the remaining ingredients, and bring to the boil. The Bi Tua can be tied up in a bundle so it is easier to remove later.
4. Simmer until the liquid has reduced to half.