Instructions: Heat the vegetable oil in a wok over medium heat to 325 degrees. Add the dried shrimp and fry until golden brown, about 1 minute. Scoop the shrimp out with a slotted spoon and drain on paper towels. Let the shrimp stand until cool enough to handle, then chop finely.

Heat the butter in a large frying pan over medium-high heat until foaming. Add the onion, shallots and garlic and cook, stirring, until softened.

Add the pork and cook, turning as necessary, until browned, about 5 minutes. Add the stock, brown sugar, tamarind paste, soy sauce, fish sauce and shrimp paste. Bring to a boil, adjust the heat to simmering and cover. Simmer until tender, 35 to 40 minutes.

Transfer the contents of the wok to a serving bowl. Garnish with the fried shrimp, chilies, and lemon slices.

This recipe yields 4 servings.

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