The secret of the incredibly full and round flavor is the onion paste, which is fried long and leisurely in not too little oil until
it has a caramel brown color. For this it is necessary to extract as much water as
possible out of the onion paste and roast it gently for half to three quarters of an hour, stirring continuously. As soon as fat appears on the top, it is ready.
1) Remove bones and fat from the meat and cut into 2 cm cubes.
2) Finely grind the onion, garlic and ginger in a hand blender, herb grinder or with a blender stick. Squeeze out as much water as possible from the pulp.
3) Pour the liquid from step 2 into a saucepan, add salt, pork, vinegar, kaffir lime leaves, chili seasoning, and half of the vegetable oil, and simmer gently over low heat until the meat is tender (1 to 1.5 hours).
4) While the meat is cooking, in a small saucepan or frying pan (preferably
with a non-stick bottom), heat the rest of the vegetable oil and the sesame oil.
heat. Add the solid residue from step 2 and the curcuma powder and stir-fry over medium heat until the mixture no longer smells raw and oil accumulates on the surface; if it threatens to stick, add a few drops of water. From time to time, skim a little bit of oil from the cooking pot with the pork and add it.
5) When the pork (step 3
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