Pork bought in the town, or wild boar shot in the jungle can be easily cooked in the longhouse and served to visitors for fellowship. It would be easier to serve, and nicer to present, if the sauce is not too watery.
The meat must be thinly sliced , two fingers wide for easy chewing. Bones can be cooked together too for better taste. This is especially true if wild boar is used. The meat slices are then marinated with light soy sauce, pepper and a bit of sesame oil for a short while like 20 to 30 minutes.
The sauce is prepared by boiling pineapple slices with several fresh limes in two bowls of water, some chilli sauce and some tomato sauce. No thickening is needed. Some sugar and pepper may be added if desired.
Fry slices of two big onions for the aromatics and add the pork slices. Once the meat is no longer red, add the prepared sauce and cook until the sauce is thick and the meat is thoroughly cooked and flavourful. Add more salt if desired. You can either have the sauce more watery, or you can reduce the water .
If the liquid is very reduced,you will feel that you areeating the slices of meat with a delightful jam.
Enjoy.
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