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Pork, Vegetable, and Tamarind Stew

3.6

(9)

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Photo by Alex Lau

The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how ­puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Ingredient Info

Dried tamarind pulp is available at some Indian and Latin markets, specialty foods stores, and supermarkets, and online.

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